1. Prepare Oven and Loaf Pans:

• Preheat your oven to 325°F (160°C – note: recipe says 325°F, not 350°F as in other user recipes).
• Thoroughly grease two 8×4-inch or 9×5-inch loaf pans. You can grease and flour them, or line them with parchment paper (leaving an overhang for easy lifting) and then grease the parchment. Set aside.

2. Whisk Dry Ingredients:

• In a large mixing bowl, add the 3 cups of all-purpose flour (ensure it’s spooned and leveled), 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt.
• Whisk these dry ingredients together thoroughly until well combined and aerated.

3. Whisk Wet Ingredients and Add Zucchini:

• In another separate large bowl, add the 1 ½ cups cane sugar, 1 cup vegetable oil, 3 room temperature large eggs, and 1 tablespoon vanilla extract.
• Whisk these wet ingredients together until they are smooth and fully combined.
• Add the 3 cups of freshly grated zucchini (remember, do not press or squeeze out its liquid!) to the wet ingredient mixture. Fold gently with a rubber spatula until the zucchini is incorporated.

4. Combine Wet and Dry Ingredients; Add Walnuts:

• Pour the wet zucchini mixture into the large bowl containing the dry ingredients.
• Using a rubber spatula or a large spoon, gently stir or fold the wet and dry ingredients together just until they are combined and no large streaks of flour remain. A few small lumps are perfectly okay. Be very careful not to overmix the batter, as this can result in a tough or dense bread.
• Gently fold in the 1 cup of chopped walnuts.

5. Divide Batter and Bake:

• Divide the prepared batter evenly between the two prepared loaf pans.
• Sprinkle some additional chopped walnuts over the top of the batter in each pan.
• Place the loaf pans in the preheated 325°F oven.
• Bake for 40 to 55 minutes. The baking time can vary depending on your oven and the moisture content of your zucchini. The bread is done when a wooden skewer or toothpick inserted into the center of each loaf comes out clean (or with just a few moist crumbs attached), and the tops of the loaves spring back lightly when gently touched.

6. Cool the Zucchini Bread:

• Once baked, remove the loaf pans from the oven and place them on wire cooling racks.
• Let the zucchini bread cool in the pans for about 10-15 minutes.
• After this initial cooling, carefully invert the loaves out of the pans onto the wire racks (or lift out using parchment overhangs, if used) to cool completely before slicing and serving.

7. Serve:

• Once completely cool, slice the Zucchini Bread and serve. Enjoy this wonderfully moist and flavorful treat!