Preheat your oven to 350°F. Butter two 8x4-inch metal loaf pans and line them with parchment paper to prevent sticking.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.

In a large bowl, whisk the eggs, oil, sugar, and vanilla until the mixture is smooth and well blended.

Gradually add the dry ingredients to the wet ingredients. Stir gently until the mixture is just combined without overmixing.

Grate the zucchini on the large holes of a box grater and loosely measure it. Fold the zucchini into the batter along with the optional nuts.

Divide the batter evenly between the prepared pans. Bake for 50-60 minutes, checking with a toothpick to ensure it comes out clean.

Allow the loaves to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.

Enjoy every slice!