Grate zucchini to set aside in a colander over a bowl and let stand. After letting sit for about 20 minutes, press into colander to remove excess moisture.
With an electric mixer at high speed, beat the honey for about 5 minutes, or until white and opaque. Add in the butter, eggs, vanilla and beat several minutes more.
Sift together the dry ingredients.
Add a bit of the sifted dry ingredients to the honey mixture, alternating with zucchini, add until gone and mix just enough after each addition.
Stir in cup of walnuts for added crunch.
Spread mixture into a medium-sized parchment paper lined loaf pan.
Bake 35-45 minutes. Pull loaf out of pan to set aside to cool a bit before slicing to enjoy.