First off, wash your zucchinis. You want to get rid of all soil and dirt. Once clean, it's time to grate them. You can use a box grater, or a food processor for speed. No need to peel—just grate right into a mixing bowl.

While grating, you can let your oven start warming. Preheat it to 350°F (175°C). This ensures your bread gets the heat it craves the moment you pop it in.

In a separate bowl, whisk together your flour, baking soda, cinnamon, nutmeg, and sea salt. Combining these first allows the leavening agents and spices to distribute evenly throughout the batter. No one wants a pocket of nutmeg!

In a large mixing bowl, add the oil, eggs, sugar, and vanilla extract. Whisk this mixture until it’s well combined. It should look smooth and shiny. What you don’t want is clumps of sugar that refuse to dissolve.

Next, fold in the grated zucchini. It may seem like a hefty amount, but trust me, it all integrates beautifully. Gently mix until just combined.

Now it’s time to combine the wet with the dry. Gradually add the flour mixture to your wet zucchini blend. Use a spatula or spoon to fold it in just until incorporated. Over-mixing will lead to dense bread, and we want it light and fluffy!

Finally, incorporate your chopped walnuts or pecans. Just fold them in gently. They’ll add that satisfying crunch we talked about.

Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal. Pour the batter into your prepared pan.

Slide the loaf pan into the oven and bake for approximately 50-60 minutes. Here’s a tip: check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs clinging, you’re in business!

Once done, remove the zucchini bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Patience pays off—each slice is worth the wait!