Zucchini Bread with Walnuts and Cinnamon

This delightful zucchini bread is a perfect blend of traditional flavors and creative touches. The moist texture comes from freshly grated zucchini, while toasted walnuts add a satisfying crunch. A hint of cinnamon and vanilla elevates the flavor, making it a deliciously sweet treat for breakfast or a snack. This recipe is vegetarian and can easily be adapted for those with dietary restrictions.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts (toasted)
• 1/2 cup raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the grated zucchini and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Fold in the toasted walnuts and raisins, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.