Throwback Thursday: Zucchini & Orange Marmalade Tea Cake from Tartine

Throwback to September 2017, when the Food52 Baking Club was going through Tartine Bakery’s book. I could not get my hands on it, despite it being in our local library’s catalogue, so I ended up spending a lot of time just drooling over what other people were making.

The library actually had pulled it from the collection and chucked it in their annual book sale, I guess because they’d decided it wasn’t worth having on the shelf anymore. I ended up buying it for $2! Only trouble was that it was missing 2 pages. Flash forward to yesterday when I spotted the Kindle book on sale for $5. So now I’ve got two versions of it!

Anyhow, we’ve been graciously given so many zucchinis this month, so I’ve been starting to get creative as to how to use them so we don’t get sick of the old faithful recipes. And I remembered a lot of people raving about this tea cake, loaf cake, quick bread, whatever you want to call it, so I thought it would be worth the risk since it was a cooler day to give it a try.

This batter was crazy easy to put together. I used my stand mixer, even though I really could have done it by hand. You beat eggs, oil, sugar and marmalade together, then add in zucchini and salt and then your dry ingredients and toasted walnuts. I toasted them while I was grating the zucchini as the oven preheated. I sprayed my loaf pan and then poured in the batter and sprinkled on a bit of sugar for a nice, sweet top crust. In the oven for 70 minutes, and voila!

The flavour combination was so unusual to me when I first saw it, but having tasted it, boy oh boy, is it a winner! I will definitely be making this again and again when I have zucchinis on hand. Aaron asked if I could make sure that the coworker who gave us only some of the zucchinis we’ve been given could try it and I thought it would be cool to buy the mini loaf pan I saw on sale in January   at David Jones to make miniature versions so he gets a whole cake rather than a portion of a slice. So when I say making it again and again, I mean I’ll be doing it again this weekend even!

Peek-a-boo!

Pasta with Zucchini and Vegetarian Sausages in Butternut Pumpkin Sauce

So what happens when it’s 5 pm and you realize you forgot to grocery shop over the weekend and you need to come up with dinner quickly? You look through the freezer and fridge and pantry and see what you can conjure up that might go together…

Zucchinis from a friend’s garden which we diced up, seasoned and fried off in a bit of olive oil in a large non stick frypan…

Field Roast Smoked Apple and Sage Vegetarian Sausages which we also diced up and added to the pan to cook with the zucchini…

…and Butternut Pumpkin pasta sauce which we poured over the top and simmered until the spiral pasta (not pictured) was cooked. Then we drained the pasta and stirred it through the sauce and served it all up into bowls with grated parmesan and red chilli flakes on the side for those who were game.

A meatless dinner that I never would have planned, but now that we’ve had it, I’d totally plan to make again!