NOTE: This recipe is a double-batch, so it will make TWO LOAVES. If you only want one, split the ingredient amounts in half.
Preheat oven to 325. Peel and shred zucchini, set aside. Sift flour with salt, pumpkin pie spice, baking powder, and baking soda. Set aside.
Beat eggs until foamy. Add in oil, sugar, and vanilla.
Fold in zucchini.
Add flour mixture.
Turn batter into well-greased/floured or sprayed loaf pans. Bake for 60-75 minutes, depending on your oven. Test center of bread with a toothpick to check for doneness.
Cool in pans for 10 minutes, then turn onto baking rack to cool entirely.
TIP: When bread is cooled, I wrap pretty tightly with saran wrap, then tinfoil and let them sit on the counter for 24 hours. This makes the bread a bit more moist and the spices bloom a bit more. Serve with soft butter.