Begin by greasing two 8 x 4 inch loaf pans or six mini loaf pans. Preheat your oven to 325°F (165°C).

In a large mixing bowl, combine the all-purpose flour, salt, baking powder, baking soda, nutmeg, and ground cinnamon. Mix well to ensure even distribution of spices.

In a separate, smaller bowl, whisk together the eggs, vegetable oil (or applesauce), vanilla extract, and both the white and brown sugars until the mixture is smooth and well-blended.

Gradually incorporate the wet mixture into the bowl of dry ingredients, stirring until just combined.

Grate the zucchini using a box grater. Add the grated zucchini and chopped walnuts to the batter, mixing until everything is evenly distributed. Allow the batter to rest for 5-10 minutes.

Pour the batter into the prepared loaf pans, filling them evenly.

Place the pans in the preheated oven. Bake for 40 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Mini loaves typically require about 35-40 minutes, while larger loaves take approximately 55 minutes.

Once baked, let the bread cool in the pans on a wire rack for about 20 minutes. Then, remove the loaves from the pans and allow them to cool completely.

Slice the bread, serve, and enjoy the deliciously moist zucchini bread!