Instructions

• Preheat the oven to 325 degrees F.
• Grease a 9 x 5-inch loaf pan with nonstick cooking spray or lightly oil the pan and dust it with a little flour. (To make two smaller loaves instead, grease and flour two 8 x 4-inch pans.)
• In a large bowl sift together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 tablespoon ground cinnamon, and 1 teaspoon nutmeg (optional).
• In a separate large bowl beat 3 room-temperature eggs, 1 1/4 cups vegetable oil (or olive oil), 1 cup white granulated sugar, 1 cup packed brown sugar, and 1 tablespoon vanilla extract until creamy and combined.
• Add the sifted dry ingredients to the wet mixture in batches, stirring or beating just until combined. Do not overmix.
• Stir in 2 cups grated zucchini (drained and squeezed to remove excess moisture) and 1 cup finely chopped walnuts until evenly distributed.
• Pour the batter into the prepared pan (or divide evenly between the two prepared 8 x 4-inch pans) and smooth the top.
• Bake: for a single 9 x 5-inch loaf bake 55–65 minutes; for two 8 x 4-inch loaves bake 40–60 minutes. A skewer or toothpick inserted into the center should come out clean or with a few moist crumbs. If the top or edges brown too quickly, tent with aluminum foil and continue baking until done.
• Cool the bread in the pan on a wire rack for about 20 minutes.
• Remove the bread from the pan and cool completely on the rack before slicing, storing, or freezing. The bread may be served warm or at room temperature.