Wash hands with soap and water for 20 seconds.
Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
Preheat oven to 325°F. Grease a 9” x 5” loaf pan to prevent the bread from sticking.
Gently rub zucchini under cold running water. Grate zucchini until 1 1/2 cups; set aside.
In a large mixing bowl, combine the oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well.
Add the milk, baking soda, cinnamon, vanilla, salt, and nutmeg, and whisk to blend. Switch to a big spoon and stir in the grated zucchini, then add the flour and stir just until combined. Gently fold in the nuts.
Pour the batter into the greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the loaf pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.
Store in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months.