Ingredients
Equipment
Method
Instructions
- In a large bowl, combine gluten-free baking mix, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Stir in raisins to coat with flour.
- In a separate large bowl, thoroughly mix the ground zucchini, whole cane sugar, eggs, melted coconut oil, lemon zest, and vanilla.
- Combine the dry ingredients with the wet ingredients, stirring just until the dry ingredients are incorporated without overmixing.
- Gently fold in the chopped walnuts.
- Divide the dough evenly between two greased bread pans.
- Bake at 350°F (175°C) for approximately 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Cool the baked loaves on a wire rack for about 30 minutes before carefully removing them from the pans.
Notes
Be careful not to overmix the batter to maintain a light and cake-like texture. Ensure the loaves are fully cooled before slicing for the best result. For an extra touch, you can sprinkle a little sugar on top before baking.
