Prepare the Batter: In a large bowl, whisk together eggs, sugar, oil, vanilla, orange zest, and orange juice until smooth and well blended.

Combine Dry Ingredients: In another large bowl, whisk flour, salt, cardamom (if using), and baking soda until evenly distributed.

Mix Ingredients: Gradually pour the wet mixture into the dry ingredients, add the grated zucchini, and stir gently until just combined. Avoid overmixing to keep the bread light and tender.

Add Nuts (Optional): If desired, fold in about 1 cup of chopped walnuts or pecans.

Prepare Loaf Pans: Line two 8×4-inch loaf pans with parchment or foil, leaving some overhang on the sides. Lightly coat with non-stick spray.

Fill Pans: Divide the batter evenly between the prepared pans, smoothing the tops.

Bake: Bake in a 350°F oven for 50–60 minutes, or until the loaves are golden brown and a toothpick inserted in the center comes out clean.

Cool: Place the pans on a wire rack and let cool for 15–20 minutes. Don’t leave the bread in the pans too long, or it may stick.

Remove from Pans: Run a knife along any edges that cling to the pan. Use the parchment overhang to lift the loaves out. Let them cool completely.

Prepare Glaze: In a medium bowl, whisk together orange zest, juice, melted butter, vanilla, and powdered sugar until smooth. Adjust the consistency with a little water or extra sugar if needed.

Drizzle Glaze: Once the loaves are fully cooled, drizzle glaze over the top. Let it set slightly before slicing and serving.