Start by preparing the pans in which you plan to bake your bread – you will need two 8 x 4 inch bread tins or pans. Grease these - use butter, oil, whatever you prefer (as long as it has a mild unobtrusive smell and taste), and then sprinkle on a light dusting of flour (this will help prevent the bread from sticking to the pan, and allow it to come out clean).
Image courtesy: simplyscratch.com
Next, preheat your oven to around 325 degrees F (165 degrees C), to make sure it is ready when you slide the cake tins into the oven later on.
Now, start working on the batter for the bread. In one medium-sized bowl, combine the flour, salt, baking powder, soda, and cinnamon – make sure you sift these before you add them in, in order to avoid any lumps.
Image courtesy: flickr.com
Then, take another bowl (a large one this time), and add in the eggs, oil, vanilla, and sugar. Use a whisk or an electric beater to beat and cream them together. Once they are completely amalgamated, pour in the dry ingredients you combined earlier, and mix it all together, beating thoroughly.
Image courtesy: localfoods.about.com
After all this is combined, toss in the grated zucchini (for best results, grate fresh zucchini yourself, instead of using frozen or pre-grated zucchini) and the walnuts – stir them in gently until they are spread out throughout the entire mixture.
Image courtesy: gardenofeatingblog.blogspot.com
Pour the batter into the pans you prepped earlier, and slide these into the oven. Bake for around 40 to 60 minutes – you will know it is done when any tester inserted into the centre of the loaves comes out clean and dry.
Image courtesy: pinchmysalt.com
Once they are done, take them out and place them on a wire rack to cool – this should take around 20 minutes. Then, remove the loaves from the pan, and allow them to cool completely before slicing and serving.
Image courtesy: smittenkitchen.com