I have to say, this is the best Zucchini Bread I have ever tasted! My husband, friends and close family members say the same. If you know someone who turns their nose up because Zucchini is an ingredient, don't tell them it's in there! They will never know! This is more like a spice quick bread. It tastes awesome, is easy to make and super moist!
Grease and flour two 8 X 4 inch loaf pans. Preheat over to 325 degrees.
Sift flour, salt, baking powder, baking soda and ground cinnamon together in a bowl.
Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared loaf pans.
Bake for 40 to 60 minutes or until tester inserted in the center comes out clean. (I use the touch method - if you lightly touch the top in the middle and it bounces back, it's done) Cool in pan on a cooling rack for no more than 15 minutes, remove from pans and let cool completely. This is very important! I found out the hard way! If you leave it in the pan for longer than 15 minutes to cool, it will stick and not come out in one piece!