In a large bowl, beat the eggs until well blended by hand.
Add the sugar, melted coconut oil and vanilla and mix.
Sift the flour, salt, cinnamon, baking powder and baking soda together into a small bowl.
Add to the wet mix and stir until just blended. Don't overmix it.
Stir in the zucchini and nuts.
Pour into your prepared pan.
Bake until a toothpick comes out clean--about 45-50 minutes, checking it at 40 minutes. Tent with foil if the top gets too brown.
Use gluten free 1:1 flour to make it gluten free. Here's my favorite (affiliate link) https://amzn.to/31xDnqOUse coconut sugar 1:1 to swap with the brown sugar in this recipe. Reduce sugar by 3/4 cup if desired. Use refined coconut oil in the place of vegetable oil if you'd like no coconut flavor. Here's my favorite (affiliate link): https://amzn.to/31JKywp