Preheat your oven to 180°C (350°F). Grease a 9x5-inch loaf pan and set aside.
Using a box grater, grate the zucchini and then squeeze out the excess moisture with a clean towel. Set aside.
In a large bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
In a separate bowl, beat the eggs until frothy, then add the brown sugar, oil, and vanilla extract. Mix until smooth and fragrant.
Fold the grated zucchini into the wet mixture, ensuring it's evenly distributed.
Gently fold the wet mixture into the dry ingredients, just until combined. Be careful not to overmix; the batter will be slightly lumpy.
Stir in the chopped walnuts, saving a few to sprinkle on top if you like extra crunch.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle remaining walnuts on top if desired.
Bake in the preheated oven for about 50-60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 15 minutes. Then transfer to a wire rack to cool completely.
Slice the cooled loaf and enjoy a moist, nutty treat with a warm cup of tea or coffee.
