Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This creates a light foundation for the batter.
Using a box grater, grate the zucchini finely, then squeeze out any excess moisture with a clean towel or paper towels to prevent sogginess in the bread.
In a separate bowl, beat the eggs until frothy and light, about 30 seconds. Add in the sugar, oil, and vanilla, then whisk until the mixture is smooth and slightly thickened.
Fold the grated zucchini into the wet mixture gently, ensuring even distribution without deflating the eggs.
Add the toasted chopped walnuts to the batter, folding them in evenly with a spatula to distribute the crunch throughout the loaf.
Gradually pour the dry ingredients into the wet mixture, gently folding until just combined. Be careful not to overmix; a few lumps are fine.
Pour the batter into your prepared loaf pan, spreading it out evenly. Sprinkle a few extra walnuts on top for added crunch and visual appeal.
Bake for 50 to 60 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean. Check around the 50-minute mark to prevent overbaking.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, allowing the crumb to set.
Slice the bread once cooled, about 1-inch thick, and enjoy it at room temperature or warmed slightly. It’s perfect with a pat of butter or a drizzle of honey.
