Preheat your oven to 350˚F and line two 8x4 loaf pans with parchment paper.

In a medium bowl, mix together the flour, baking soda, cinnamon, sugar, and salt. Set aside.

In a large bowl, beat the eggs. Stir in the grated zucchini, vegetable oil, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just blended. Fold in the chopped walnuts.

Divide the batter evenly between the prepared loaf pans. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the loaves cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely.