Put zucchini in strainer and press or squeeze with hands to get some of the exccess liquid out. In a mixing bowl beat eggs, sugar, and oil together. Stir in the flour, baking powder, soda, cinnamon, salt, vanilla, and pecans, mixing just until all ingredients are combined. Add drained zucchini. Mix well. Pour into 2 greased and floured 8 1/2 x 4 1/2 inch loaf pans. Bake for 55 to 60 minutes at 350, or until a toothpick inserted in center comes out with very little or no crumbs clinging to it.
