Preheat oven to 350°F. Grease loaf pan or line pan with parchment paper and set aside.
In a large bowl, beat eggs until frothy. Then whisk in sugar, oil and vanilla extract. Stir in grated zucchini and set aside.
In separate medium bowl, combine flour, baking powder, baking soda, salt, nutmeg and cinnamon.
Combine dry ingredients into zucchini mixture and stir just until moisten. Fold in most of the chopped walnuts. Pour batter into loaf pan. Top with the remaining of the walnuts.
Bake 50 -60 minutes, until toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool for 15-20 minutes before removing it from the pan.
Serve warm or allow to cool on cooling rack. Cover tightly to avoid drying out once cooled.
