Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with vegetable oil or cooking spray.

In a medium mixing bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, and ground cinnamon.

In a large bowl, beat the eggs until frothy and add in the vegetable oil, granulated sugar, and vanilla extract, blending until smooth.

Carefully mix the dry ingredient blend into the wet mixture, stirring gently until just combined.

Fold in the grated zucchini and any optional mix-ins.

Pour the batter into the prepared bundt pan and smooth out the top.

Bake for 50-60 minutes, checking doneness with a toothpick inserted into the center.

Allow the bread to cool in the bundt pan for 15 minutes before inverting onto a wire rack to cool completely.