Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan and set aside.
Finely grate the zucchini using a box grater and then squeeze out excess moisture with a clean towel, ensuring the batter stays moist but not soggy.
In a large bowl, whisk together the eggs and brown sugar until the mixture is smooth and slightly frothy, about 2 minutes.
Pour in the vegetable oil and vanilla extract, then mix until well combined and glossy.
Gently fold in the grated zucchini, mixing just until evenly distributed without overworking the batter.
In a dry skillet, toast the walnuts over medium heat for 2-3 minutes until fragrant and golden, then cool and chop coarsely.
In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and salt.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined; avoid overmixing to keep the bread tender.
Fold in the toasted walnuts, distributing them evenly throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula and tapping lightly to remove air bubbles.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden with a slight crackle.
Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing to let the crumb set.
