Servings: 4 to 5

2 large eggs 2 large eggs
⅓ cup vegetable oil ⅓ cup vegetable oil
½ cup sugar ½ cup sugar
½ cup grated unpeeled zucchini ½ cup grated unpeeled zucchini
¼ teaspoon vanilla extract ¼ teaspoon vanilla extract
¾ cup all-purpose flour ¾ cup all-purpose flour
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
¼ teaspoon baking soda ¼ teaspoon baking soda
¼ teaspoon salt ¼ teaspoon salt
⅛ teaspoon baking powder ⅛ teaspoon baking powder
¼ cup chopped walnuts or pecans, lightly toasted ¼ cup chopped walnuts or pecans, lightly toasted
Cream cheese, at room temperature, for serving (optional) Cream cheese, at room temperature, for serving (optional)

Set the Air Fryer to 320°F.
In a medium bowl, beat the eggs until foamy.  Add the vegetable oil sugar, zucchini, and vanilla extract and stir to incorporate.  Add the flour, cinnamon, baking soda, salt, and baking powder, and mix until well blended. Stir in the nuts.  Pour the batter into a 5 ¾-inch x 3-inch x 2 ⅛-inch loaf pan (or 2-cup capacity), and tap gently on the counter to release any air bubbles.
Place the loaf pan in the basket of the Air Fryer and set the timer for 30 minutes.  Once the time goes off, set it for an additional 30 minutes.  Bake the zucchini bread until it is cooked through, and a toothpick inserted into its center comes out clean.
Once the time goes off, remove the bread from the Air Fryer and place on a wire rack to let cool for 5 minutes.  Slice the bread and serve with a smear of cream cheese, if desired.