Grated zucchini, squeezed bone-dry before folding into the batter, keeps this loaf incredibly moist without ever turning soggy, while a warm hit of cinnamon and nutmeg gives it that classic cozy flavor. Vegetable oil keeps the crumb tender and rich, and a double dose of brown and granulated sugar builds a deep, caramel-y sweetness in every slice. Chopped walnuts add a welcome crunch if you're into texture contrast, though the loaf is plenty satisfying on its own. It bakes up into a deep golden-brown top that springs back to the touch, with a tender interior that slices clean once fully cooled. This one's a genuinely solid pick for a dairy free kitchen, easy to make ahead and even better the next day.
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Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or several layers of paper towels, wrap tightly, and squeeze firmly over the sink until no more liquid comes out. Measure 2 cups of the squeezed zucchini and set aside.
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