Instructions

1. Preheat oven to 350F. Grease and flour two loaf pans.
2. Beat together eggs, sugar, olive oil, and vanilla. Stir in zucchini.
3. Combine flour, baking soda, allspice, nutmeg, ginger and salt. Add to egg mixture and stir to fully incorporate.  Fold in walnuts.
4. Pour half of the batter into each of the two prepared loaf pans.
5. Bake for 1 hour.
6. To remove from loaf pans, simply invert onto a cutting board or cooling rack.  Cool on a cooling rack. Slice and enjoy!
7. Store in an airtight container at room temperature for up to four days.