Start by preheating your oven to 350°F (175°C). This ensures your bread will bake evenly. Don’t forget to grease two loaf pans or line them with parchment paper to prevent sticking.

Grate the zucchini using a box grater or a food processor. Once done, place the grated zucchini in a clean dish towel. Squeeze out excess moisture. This step is crucial; too much moisture can lead to overly wet bread.

In a large mixing bowl, whisk together the eggs, vegetable oil, granulated sugar, and vanilla essence until combined. This mixture should be smooth and creamy.

In another bowl, mix the finely sifted all-purpose flour, sea salt, baking powder, baking soda, ground cinnamon, and ground ginger. Stir these dry ingredients together to dissolve any clumps.

Slowly add the dry ingredients to the wet mixture. Fold gently using a spatula until just combined. Over-mixing can result in a dense loaf, so be gentle!

Now, fold in the prepared zucchini, toasted walnut pieces, and golden raisins into the batter. They’ll add texture and flavor that you won’t want to miss.

Evenly distribute the batter between the two greased loaf pans. Smooth the tops with a spatula for a nice finish.

Place the loaf pans in the preheated oven and bake for 50-60 minutes. Cooking times can vary, so it’s smart to check doneness by inserting a toothpick into the center. If it comes out clean, you’re good to go!

Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack. The aroma wafting through your kitchen will make it hard to wait!