Let’s bake these wonderfully moist and flavorful zucchini bread loaves (I’ll complete the instructions based on standard quick bread methods):

1. Preheat Oven and Prepare Loaf Pans:

• Preheat your oven to 325°F (160°C). This lower temperature helps zucchini bread bake through without the outside getting too dark, given its moisture.
• Thoroughly grease two 8×4-inch or 9×5-inch loaf pans with vegetable oil (as suggested) or your preferred grease. You can also lightly flour the greased pans or line them with parchment paper, leaving an overhang on the long sides for easy removal of the bread later.

2. Combine Dry Ingredients:

• In a large mixing bowl, whisk together the 3 cups of all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt until well combined and free of lumps. Set aside.

3. Combine Wet Ingredients and Zucchini:

• In another separate large bowl, whisk together the 1 ½ cups cane sugar, 1 cup vegetable oil, 3 large room temperature eggs, and 1 tablespoon vanilla extract until thoroughly combined and smooth.
• Add the 3 cups of grated zucchini (remember, do not press or squeeze it!) to the wet ingredient mixture.
• Use a rubber spatula or spoon to gently fold the zucchini into the wet ingredients until it’s evenly distributed.

4. Combine Wet and Dry to Make Batter:

• Pour the wet ingredient mixture (with the zucchini) into the bowl containing the dry ingredient mixture.
• Using a rubber spatula or a wooden spoon, stir just until combined and most of the flour streaks are gone. Do not overmix! A few small lumps are perfectly fine; overmixing will develop gluten and result in tough bread.

5. Fold in Walnuts:

• Add the 1 cup of chopped walnuts to the batter.
• Gently fold the walnuts into the batter with the spatula until they are evenly distributed. Be careful not to overmix at this stage either.

6. Divide Batter and Add Topping (Inferred Step):

• Divide the prepared batter evenly between the two greased loaf pans.
• Use a spatula to spread the batter evenly in each pan and smooth the tops.
• If desired, sprinkle the tops of the batter in each pan with additional chopped walnuts for a nice presentation and extra crunch.

7. Bake the Zucchini Bread (Inferred Step):

• Place the loaf pans in the preheated 325°F (160°C) oven. It’s best to place them not too close together to allow for even air circulation if possible.
• Bake for 50 to 65 minutes. The bread is done when it’s beautifully golden brown on top, the edges are pulling away slightly from the sides of the pans, and a wooden toothpick or skewer inserted into the center of each loaf comes out clean or with only a few moist crumbs attached (no wet batter). Since this makes two loaves and ovens vary, you might check the loaf that appears to be baking faster first.

8. Cool the Loaves (Inferred Step):

• Let the Zucchini Bread loaves cool in their pans on a wire rack for about 10-15 minutes.
• After this initial cooling, carefully invert the loaves out of the pans (if not using parchment slings) and place them right-side up directly on the wire rack to cool completely before slicing or wrapping. This may take 2-3 hours.

Patience during cooling is key for the bread to set and slice neatly!