Pre heat oven to 350 Fahrenheit.
Grease a 9-inch loaf pan with coconut oil, butter or cooking spray.
Grate zucchini on the small holes of a box grater. Set aside.
In a large bowl, combine white whole wheat flour, baking soda, salt, cinnamon, nutmeg and coconut sugar.
In a medium bowl, combine eggs, coconut oil, unsweetened almond milk, and vanilla extract. Whisk together and then pour the wet ingredients into the dry and stir until everything is just combined and you have a nice thick batter.
Add the zucchini and walnuts to the batter and mix until evenly distributed.
Pour batter into prepared loaf pan and top with extra walnuts (if desired!).
Bake for 50 minutes or until set through and a toothpick comes out clean. Cool and enjoy!