A delightful twist on the classic zucchini bread, featuring a blend of warm spices and a moist texture.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a mixing bowl, whisk together the brown sugar and eggs until smooth.
Whisking the sugar and eggs well helps to incorporate air, making the loaf lighter.
Add the vanilla and grated zucchini to the mixture and stir to combine.
Don't overmix at this stage to maintain the zucchini's texture.
In another bowl, combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and clove.
Sifting the dry ingredients together ensures even distribution of the spices.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to prevent the loaf from becoming dense.
Fold in the chopped walnuts gently.
Folding in the nuts gently ensures they are evenly distributed without deflating the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Smoothing the top helps the loaf bake evenly.
Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to ensure it doesn't overbake.
Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the loaf in the pan helps it set and makes it easier to remove.
Slice and serve your spiced zucchini loaf as a delightful snack or breakfast treat.
Serve with a dollop of cream cheese or a drizzle of honey for extra indulgence.
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