A delightful twist on the classic zucchini bread, this recipe incorporates a touch of orange zest for a refreshing flavor.
Preheat your oven to 375°F (190°C) and grease two loaf pans.
Greasing the pans ensures the loaf doesn't stick, making it easier to remove.
In a large mixing bowl, beat the eggs lightly and mix in the sugar, grated zucchini, and vanilla extract.
Grate the zucchini finely to ensure it blends well into the batter.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and orange zest.
Sifting the dry ingredients can help avoid lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the raisins and chopped walnuts.
Coating the raisins in a bit of flour can prevent them from sinking to the bottom.
Divide the batter evenly between the prepared loaf pans and smooth the tops.
Tap the pans gently on the counter to remove air bubbles.
Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the loaves a few minutes before the timer ends to avoid overbaking.
Let the loaves cool in the pans on a wire rack for 10 minutes, then remove them from the pans and let them cool completely on the rack.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your delicious zucchini walnut loaf. Enjoy!
Pair with a cup of tea or coffee for a delightful treat.
Continue in our app for the best experience
