1-Preheat the oven: Preheat the oven to 350˚F and grease two 8×4-inch loaf pans or line them with parchment paper to prevent sticking.

2-Combine dry ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking soda, 1 tablespoon cinnamon, and 1 teaspoon salt until well combined.

3-Mix wet ingredients: In a large bowl, beat 3 large eggs, then add 2 cups grated zucchini, ¾ cup vegetable oil, and 1 tablespoon vanilla extract; mix everything thoroughly.

4-Combine wet and dry mixtures: Gently stir the dry ingredients and 1 ½ cups chopped walnuts or pecans (if using) into the zucchini mixture, combining just until everything is blended avoid overmixing for the best texture.

5-Prepare for baking: Divide the batter evenly between the prepared pans, smoothing the tops for even baking.

6-Bake: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it after 50 minutes to prevent overbaking.

7-Cool: Let the loaves cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely before slicing.