A delightful twist on the classic zucchini bread recipe, perfect for high-altitude baking.
Preheat your oven to 350°F (175°C) and grease two 9x5 inch loaf pans.
Greasing the pans ensures easy removal of the bread after baking.
Grate the zucchini and set it aside.
Use a fine grater for a smoother texture in the bread.
In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract until smooth.
Ensure the mixture is well combined for even sweetness.
Add the grated zucchini to the wet mixture and stir to combine.
Mix gently to avoid overworking the batter.
In another bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
Sifting helps to evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Overmixing can result in a dense loaf.
Fold in the orange zest and chopped walnuts.
Folding ensures the zest and nuts are evenly distributed without overmixing.
Divide the batter evenly between the prepared loaf pans.
Tap the pans gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the bread at 50 minutes to avoid overbaking.
Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Cooling in the pan helps the bread set and makes it easier to remove.
