Preheat oven to 350 and grease 2 loaf pans with oil or butter & sprinkle with flour. After shredding your zucchini, mix the shreds with ¼ tsp salt and place in a fine-meshed colander over the sink. Let sit for about 15 minutes, squeezing excess water out with your fingers every 5 minutes.
In a large mixing bowl, whisk together oil, sugar, eggs, and vanilla.
In a separate bowl, combine flour, baking soda, salt, cinnamon and walnuts.
Gently stir dry ingredients into the wet. Give the zucchini shreds a final squeeze then fold them into the batter. Pour half the batter into each loaf pan. Bake at 350 for about 45 minutes or until a knife inserted into the middle comes out clean. If top is browning too much, turn oven down to 325 for remaining bake time (baking may take a bit longer).
Recipe by Eating Made Easy at https://eating-made-easy.com/healthy-zucchini-bread/