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 soda, cinnamon, and salt until evenly combined. This creates a flavorful dry base for your batter.
In a separate bowl, beat the eggs with the brown sugar and vegetable oil until the mixture is smooth, slightly frothy, and fragrant—about 2 minutes.
Add the vanilla extract and grated zucchini to the wet mixture, folding gently until well incorporated. The zucchini should be evenly distributed throughout the batter.
Pour the wet ingredients into the bowl with the dry ingredients, then fold gently with a spatula until just combined. Do not overmix—some lumps are okay; this keeps the bread tender.
Gently fold in the chopped walnuts, distributing them evenly throughout the batter. Toasted walnuts add extra flavor and crunch here.
Pour the batter into your prepared loaf pan, smoothing the top with the spatula. Tap the pan lightly on the counter to settle the batter and eliminate air bubbles.
Bake in the preheated oven for 50–60 minutes, or until the top is deep golden and a toothpick inserted into the center comes out clean or with moist crumbs.
If the top browns too quickly before the center is baked through, tent the loaf loosely with foil and continue baking.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack and allow it to cool completely—this helps set the crumb and makes slicing easier.
Slice the bread once fully cooled, revealing a moist, nut-studded crumb with flecks of zucchini. Serve plain, toasted, or with your favorite spread, and enjoy the cozy aroma of cinnamon and walnuts filling the room.
