Preheat the oven to 350 degrees and grease two 9x5 loaf tins with nonstick baking spray. Chop the walnuts and spread them on a baking tray, then toast them in the oven for around 8 minutes, until browned and nutty-smelling.

Meanwhile, take the shredded zucchini and wrap it in a clean (preferably thin) kitchen towel and squeeze out any excess liquid. Set aside.

In a medium bowl, mix together flour, cinnamon, baking powder, baking soda, and salt. Set aside.

In another bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla and mix until well incorporated. Add the wet ingredients to the dry and mix with a silicone spatula until just combined. Fold in the zucchini and walnuts.

Divide the batter evenly between the two tins and bake for 50 minutes, or until a tester comes out clean. If the loaf browns too much during baking, cover it with aluminum foil. Let it cool before turning out of the tin and slicing.