Preheat the oven to 350°F. Spray a 9x5 loaf pan with cooking spray and, line with parchment paper, set aside.
In a medium bowl, stir together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg, set aside.
In a large bowl, whisk together the egg, egg yolk, oil, butter, brown sugar, granulated sugar, and vanilla until smooth.
Stir in the zucchini and walnuts.
Add the dry ingredients to the wet ad stir until just combined with no dry patches, you do not want to overmix.
Pour into the prepared pan, smooth out the top if needed. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
Let cool in the pan on a wire rack for 10 minutes. Use the paper to help lift the bread out of the pan.
Allow to cool, slice, and serve.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
DO NOT ring out the moisture from the zucchini, it is needed to keep the bread moist.
You can use pecans or sliced almonds in place of the walnuts, if desired.
Pumpkin spice would be a great addition in place of the cinnamon and nutmeg.
Drizzle with powdered sugar glaze, cream cheese glaze, or melted chocolate. Also would be good with a dusting of powdered sugar, buttercream, or cream cheese icing smoothed on top.
Keep leftovers at room temperature for up to 3 days. Freeze for up to 3 months.