Butter your chosen tins well and set aside.
Place the nuts onto a lined tray and into a cold oven set to 200°C for exactly 10 minutes. Cool slightly. Reduce oven temperature to 170°C.
Meanwhile place the zuchinni into the TM bowl and chop 3 sec/speed 4. Remove from bowl and set aside.
Without cleaning, place eggs into TM bowl and whip 4 min/37°C/Butterfly/speed 3/MC OFF.
Remove Butterfly. Add all remaining ingredients except flour and toasted nuts.
Blend 7 sec/speed 5.
Add flour and nuts and mix 30 sec/Interval. Finish any combining needed using a spatula.
Divide between prepared tins and bake 25-45 minutes (depending on tins used) until tester comes out clean. Cool for around 5 minutes before removing loaves from tins to cool.
Serve warm with lashings of butter. Or whip some cream cheese into submmission with a drop or two of wild orange oil, vanilla and a smidgen of sugar and serve. Toast this bread in thick slices and serve with mascarpone and maple syrup or honey...oh the list is endless. It will also freeze well.