Use cooking spray on either one 9 x 13 glass pan or two 8 x 8 inch pans.

Preheat oven to 325 degrees F (165 degrees C).

Grate zucchini and blot out some of the moisture with a paper towel

Mix flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and SPLENDA NATURALS STEVIA or SPLENDA together in a large bowl. I did cut down the sweetener for this recipe, but you can do a 1:1 swap out for sugar with SPLENDA.

I used a corded mixer to really get this beaten well.

Add dry ingredients to the liquid mixture, and beat well.

Stir in zucchini and nuts until well- mixed.

Pour batter into pan. I like to use a pyrex pan.

Bake for 40 to 60 minutes, or until an inserted knife in the center comes out clean. Cool in pan and cut into 24 pieces.