Turn Air Fryer on to 180 degrees, 350 Fahrenheit (Note 1)
Line a Loaf Tin with baking paper. (Recommended size: 19cm L, 11.5cm W, 9cm D. or 7.4 inches x 4.5 inches x 3.5 inches)
Sift flour, baking powder and cinnamon into a mixing bowl
Add olive oil and whisked egg, stir to combine
Add brown sugar and stir again to combine
Use a food processor or grater to shred zucchini. Measure 2 cups of this and add to the bread batter.
Add walnuts to food processor and roughly chop (1-3 seconds)
Add chopped walnuts to batter and stir to combine
Transfer wet mix to lined loaf tin
Place in Air Fryer basket. Cook for 15 mins, use oven mits to remove, wrap top with tin foil and have enough length to fold foil under the tin. Use oven mits again to place tin back into the Air Fryer.
Cook for a further 55 to 60 mins. Test with a skewer and if not wet batter, use oven mits to remove from Air Fryer and place on cooking wrack to cool. Note: If any wet batter or the top doesn't spring back when pressed with a finger tip, Cook for a further 5 to 10 mins.