In a large bowl or mixer, beat eggs until light and foamy.
Add oil, sugar, grated zucchini, and vanilla. Mix lightly, but well.
Add flour, salt, soda, cinnamon, and baking powder. Mix until blended.
Divide batter, pouring half into each greased loaf pan.
Bake at 325° for 1 hour or until done.
Tips for this recipe:
Drain the shredded zucchini in a colander while you grease the pans and start the recipe. This will remove any extra moisture and will prevent the bread from being soupy inside.
Grease the pans well.
Put your oven rack just under the middle so the bread is evenly situated in the oven. This will help prevent the top or bottom from burning and should give a nice browned crust all the way around the bread.