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2 cups all-purpose flour

1½ cups granulated white sugar

2 teaspoons baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

3 to 4 large eggs

2 cups shredded zucchini (about 2 medium zucchinis)

¾ cup vegetable oil (sunflower, avocado, or rapeseed)

1 tablespoon vanilla extract or ½ tsp vanilla bean paste

1½ cups chopped walnuts

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Preheat your oven to 350°F (175°C).

Grease and line an 8-inch loaf pan with parchment paper.

In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt.

In a separate large bowl, beat eggs. Stir in zucchini, oil, and vanilla.

Gradually fold dry ingredients into wet mixture until just combined.

Fold in chopped walnuts evenly.

Pour batter into prepared pan and smooth the top.

Bake 50–60 minutes or until a toothpick inserted in center comes out clean.

Cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Slice and serve once fully cooled.

To make a chocolate version, add ½ cup cocoa powder to the dry mix and stir in dark chocolate chips. You can also freeze slices for quick breakfasts.