Honey Orange Zucchini Walnut Bread

Steps

1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with about 1 teaspoon of the olive oil and line it with a parchment sling; keep the remaining olive oil for the batter.
2. Spread the walnuts on a small baking sheet and toast in the oven for 6 to 8 minutes until fragrant. Let cool, then set aside one-sixth of the walnuts for the top and keep the other five-sixths for the batter.
3. Grate the zucchini on the large holes of a box grater, then squeeze it gently in a clean towel to remove some liquid, leaving it moist.
4. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking soda, baking powder and salt.
5. In a large bowl, whisk the egg, honey and brown sugar until smooth, then whisk in the remaining olive oil, the orange juice and the vanilla.
6. Stir the zucchini into the egg mixture, then add the all-purpose and whole wheat flour mixture and fold with a spatula just until no dry streaks remain.
7. Fold in the five-sixths portion of toasted walnuts, scrape the batter into the pan and scatter the reserved one-sixth of walnuts over the top.
8. Bake for 55 to 65 minutes, until the loaf is deep golden and a toothpick inserted in the center comes out clean; if the top browns too fast, tent loosely with foil after 40 minutes.
9. Cool in the pan on a rack for 10 minutes, lift out by the parchment, and cool completely on the rack, about 1 hour, before cutting into 12 slices.