Zucchini Bread (allergy friendly option)

4 eggs (I use EnerG  Egg replacer)
2 cups of sugar
1 cup of vegetable oil (I like avocado or grape seed)
1 1/2 tsp vanilla
3 1/2 cups of unsifted flour (I used Premium Gold "Gluten Free Flax & Ancient Grains All Purpose Flour) - if using GF, I add 1 tsp xantham gum
1 tsp salt
1 1/2 tsp soda
3/4 tsp powder
1 tsp cinnamon
2 cups grated zucchini

Preheat to 325

Beat eggs, gradually adding sugar until well mixed.  Beat in oil and vanilla.  In a separate bowl, mix dry ingredients.  Add  1/2 to eggs and blend.  Add zucchini, blend.  Add remaining dry ingredients, blend.  (Opt - add nuts, raisins or chocolate)  put in greased loaf pans.  Cook for 75 min or until done (GF, eggless tends to be more doughy and I prefer to cook longer).  Rest on cooling racks for 15 minutes before turning out.  wait till cool to cut.  Freezes well - wrapped in foil and bagged.