Preheat your oven to 325°F (160°C) and grease and flour two 9x5 inch loaf pans. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, beat the eggs, oil, granulated sugar, and vanilla extract until well combined. Add the grated zucchini to the wet ingredient mixture.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Divide the batter evenly between the two prepared loaf pans.

Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the tops brown too quickly, cover loosely with foil.

Allow the zucchini bread to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Slice and serve, or store in an airtight container for later enjoyment.