Preheat oven to 165°C.
Grease and flour a 20 x 10 cm loaf tin.
Sift together flour, salt, baking powder, soda, and cinnamon in a bowl.
In a separate bowl, beat together eggs, oil, vanilla, and sugar.
Add in sifted dry ingredients to the mixture, and beat until well combined.
Stir in zucchini and nuts, if using.
Pour batter into loaf tin.
Bake for 45 minutes, or until tester inserted in the center comes out clean and the zucchini bread is golden.
Cool in the loaf tin for a few minutes then turn out onto a rack. Serve warm with butter or chutneys and cheese.