Position rack in the middle of the oven. Preheat oven to 350°F/180°C. Coat the inside of a 8-inch by -inch (20 cm by 10 cm) loaf pan with nonstick spray, line with a strip of parchment paper over-hanging on the two short ends, spray paper and set pan aside.

Whisk together the flour, baking soda, salt and baking powder together in a small bowl to aerate and combine; set aside.

In a larger bowl, whisk together the eggs, sugar, oil, cinnamon and vanilla until blended. Stir in the dry mixture until almost combined, then add the zucchini and nuts and finish stirring/folding together. Scrape into prepared pan and level top.

Bake for about 45 to 55 minutes or until a toothpick inserted in the center comes out with a few crumbs clinging. The top will dome slightly and the edges will just be pulling away from the edges of the pan. Cool pan on rack for 10 minutes, then unmold loaf onto cooling rack, peel parchment away and cool loaf thoroughly. Zucchini bread is ready to eat or wrap in plastic wrap and store at room temperature for about 3 days. You can also slip the wrapped loaf into a heavy zip-top bag and freeze for up to a month.