Preheat your oven to 175°C (350°F) and grease your loaf pan with butter or spray. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined. This creates a light base for your bread.
Using a box grater, grate the zucchini finely. Then, squeeze out excess moisture with a clean towel or paper towels to prevent sogginess in the bread.
In a separate bowl, beat the eggs until frothy, then stir in the oil, sugar, and vanilla until smooth and well combined.
Gently fold the grated zucchini into the wet mixture, making sure it’s evenly distributed without deflating the eggs.
Chop the toasted walnuts and fold them into the batter, reserving a few for topping if desired.
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Do not overmix to keep the bread tender.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to settle the batter and remove air bubbles.
Bake for 50-60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. The bread should have a slight crack on top.
Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice the cooled bread and enjoy! This moist, crunchy loaf makes a cozy snack or a lovely homemade gift.
