Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 centimeter) loaf pan.
Shred the zucchini and squeeze out excess moisture. Set aside.
In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and pecans.
In a medium bowl add the eggs and beat slightly with a fork, then add the vegetable oil, zucchini and vanilla. Combine with the fork.
Pour the egg mixture into the flour mixture and stir just until combined (approximately 18 stirs). Spoon batter into prepared loaf pan and bake for approximately 55 - 50 minutes. Test for doneness with a toothpick. Let cool before serving. Enjoy.
Store the baked cooled bread tightly wrapped and or in a airtight container or bag. It will keep at room temperature for approximately 3 days, if you house is too warm then it should be refrigerated. It will keep for up to 1 week in the fridge.The completely cooled bread can be frozen, place in a freezer safe bag or container. It will keep for up to 2-3 months in the freezer. It can be thawed either on the counter or in the fridge.