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Using a small or medium-sized zucchini is best for this loaf bread, which usually range in size from 7 to 9 inches long.

Preheat oven to 350 degrees and grease 2 loaf pans with nonstick spray. After shredding your zucchini, mix the shreds with 1/4 tsp salt and place in a fine-meshed colander over the sink.

Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves ... to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly ...