- Beat eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well.
- Whisk together flour, salt, soda, baking powder, and cinnamon. Add to the egg-zucchini mixture.
- Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans, or distribute into cupcake cups.
- Preheat oven to 350 F. For loaves, bake for 1 hour. For cupcakes, bake for 25 minutes.
There's now a much more thorough treatment of this recipe on Jen Reviews - Cozy, Crumbly Zucchini Bread Recipe, chock full of high-res photos! It's a great guide for anyone who has any questions about the many details that I admittedly elide here for the sake of reading and baking brevity.