Pre heat oven to 350F (180C). Grease a 9 inch (22 cm) loaf pan.
In a large bowl, whisk together flour, sugar, baking powder and salt.
In a medium bowl beat eggs slightly with a fork, stir in oil and zucchini and combine. Stir the egg mixture into the flour mixture and stir just until moistened. Do about 15-16 stirs. The batter will be lumpy do not over stir.
Spoon the batter into the prepared loaf pan. Bake for approximately 50-60 minutes, check for doneness with a toothpick. Let the bread cool in the pan for about 5-8 minutes then move to a wire rack to completely cool, this will keep the bread from becoming soggy on the bottom. Sprinkle with Powdered Sugar if desired before serving. Enjoy.
For room temperature ingredients remove from the fridge approximately 60 minutes before using.To store the cooled bread, wrap it in plastic wrap or foil, it can be stored at room temperature. It will keep for up to 3-4 days. It can also be stored in the fridge for up to a week.To freeze the bread, wrap the completely cooled bread in plastic wrap and then foil. Place in a freezer safe bag or container and freeze for up to 3 months.