Preheat oven to 325°F. Grease 2 loaf pans or a bundt pan.
In a large bowl, combine eggs, sugar, oil, and vanilla. Add flour, cinnamon, baking soda, salt, and baking powder and mix until mostly combined.
Stir in zucchini* and nuts.*The batter is fairly thick, and you may want to add the zucchini before the flour is fully incorporated. The moisture will help incorporate the dry ingredients.
Divide evenly between the two loaf pans. Bake for 50-65 minutes, or until the internal temperature in the center of the bread reaches 200°F.
Cool in the pan for 10 minutes or until you can handle the pans. Gently turn out the bread and cool it completely on a cooling rack.
Notes
Zucchini bread can be stored in a bread bag, zippered bag or covered container, for up to 2 days.
Be sure to cool zucchini loaf, or slices, completely before wrapping in plastic wrap.
Store wrapped slices in a zippered bag and freeze for up to 3 months.