Preheat oven to 325 degrees F (165 degrees C) and grease and flour two 8x4 inch loaf pans.

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

In a large mixing bowl, beat the eggs, oil, vanilla extract, and sugar until light and well combined.

Stir the grated zucchini into the wet egg mixture.

Gradually incorporate the dry flour mixture into the zucchini mixture, stirring until just combined to avoid overworking the gluten.

Fold in the chopped walnuts evenly.

Divide the batter equally between the two prepared loaf pans.

Bake for 60 minutes or until a skewer inserted into the center of the loaf comes out clean.

Remove from oven and allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.