Just like blueberry muffins, raisin scones and pumpkin pie, zucchini bread is also a very inflated object over here. Every respectable coffee shop has its own recipe, and each variation has its own fans. With raisins, without raisins; with nuts, without nuts; with cinnamon, without cinnamon; with eggs, without eggs (vegan version); with cream cheese frosting or pure and simple.
To make no mistake, I got the recipe from one of my favorite bakeries, of which I had already told you about, here.
Today I made my own, but tomorrow... breakfast at Tartine anybody?
by Tartine Bakery
for a 9" long loaf pan
flour 270 gr.
baking powder 1/2 teaspoon
baking soda 1/2 teaspoon
ground cinnamon 1 teaspoon
eggs 2
vegetable oil 125 gr.
sugar 150 gr.
orange marmalade 115 gr.
zucchini, net 285 gr.
walnuts 115 gr.
salt 1 pinch
baking powder 1/2 teaspoon
baking soda 1/2 teaspoon
ground cinnamon 1 teaspoon
eggs 2
vegetable oil 125 gr.
sugar 150 gr.
orange marmalade 115 gr.
zucchini, net 285 gr.
walnuts 115 gr.
salt 1 pinch
Grate zucchini. Toast walnuts in the oven for few minutes, chop coarsely and keep them aside.
Sift together flour, baking powder, baking soda and cinnamon. In a separate bowl, beat eggs with sugar, oil and jam until the mixture is well blended. Stir in zucchini and salt, mix gently (by hand), then add the flour and finally the walnuts. Don't mix too much, it's sufficient that the dough just comes together: just like when making muffins, for a successful recipe it is important not to overwork it.
Grease a loaf pan with butter and dust it with flour, pour in the dough, and if you wish, sprinkle the surface with 2 tablespoons of sugar. Bake at 350 for 60-70 minutes. Let the zucchini bread cool off in the pan for about 20 minutes, then reverse it on a rack and let cool completely. It keeps well in the refrigerator, wrapped in plastic, up to 5-6 days.
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