This loaf is packed with freshly grated zucchini, warmed through with cinnamon and nutmeg, and studded with walnuts for a satisfying crunch in every slice. Eggs and vegetable oil keep the crumb rich and moist, while a blend of brown and granulated sugar gives it just the right amount of sweetness without tipping into dessert territory. The gluten free flour blend bakes up tender and holds together beautifully, so you get clean slices with a deep golden crust every time. It's an easy one-bowl-plus-one-bowl bake that comes together fast and fills the kitchen with that classic zucchini-bread smell. Whether you're having a slice with your morning coffee or packing one for a snack, this is a reliably good pick for a vegetarian kitchen.
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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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