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Grease a 9x5-inch loaf pan. Preheat the oven to 350°F.
Whisk the flour, salt, and baking soda in a medium bowl.
Place the zucchini in the bowl of a food processor and process. Scrape down and continue to process until very smooth.
Add the brown sugar and process until smooth.
Add the eggs and process, then add the oil and vanilla and process until lightly frothy.
Sprinkle the flour mixture over the zucchini mixture and quickly pulse twice.
Take off the lid and use a rubber spatula to stir in any visible flour, then stir in the walnuts.
Scrape the batter into the prepared pan and smooth the top.
Bake for an hour or until a toothpick inserted in the center of the loaf comes out clean.
Cool on a rack for 10 minutes before loosening the loaf by running a knife around the pan, then inverting the loaf onto the rack to cool completely.