Skin zucchinis and remove any seeds that feel hard if you are using zucchini larger than 13 inches long. Remove liquid from zucchini by lightly pressing by hand between a paper towel.
Beat eggs, sugar, vanilla and oil together.
In a separate bowl combine flour, baking powder, baking soda, cinnamon and salt together. Whisk to combine.
Gradually mix dry ingredients into wet mixture and until combined.
Prepare two 8-1/2x4 pans with non-stick method of your choice.
Bake 55 minutes to 1 hour until toothpick inserted into the center comes out clean.
Cool completely on a cooking rack prior to slicing.
Notes
I actually used 3/4 cup of walnuts and raisins in the recipe as shown. Calories don't include optional walnuts or raisins.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.