Directions:
Preheat oven to 325°F (165°C). Grease and flour two 8×4 inch loaf pans.
In a bowl, sift together flour, salt, baking soda, baking powder, and cinnamon. Set aside.
In a large bowl, beat eggs, oil, vanilla, and sugar together. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.
Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until a tester inserted in the center comes out clean.
Cool in pan on a rack for 20 minutes. Remove bread from pan, and completely cool
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