Grease 5 miniature loaf pans and preheat your oven to 325 degrees F.
Grate the zucchini and place it on a paper towel to the side to help absorb some excess water.
Mix the flour, salt, baking powder, baking soda, and cinnamon in a large mixing bowl.
In another large bowl, whisk together the sugars, vanilla, eggs, and oil.
Add the dry ingredients to the wet ones and mix until combined.
Stir in the zucchini.
Divide the batter between 5 mini loaf pans.
Bake for 35-40 minutes or until a toothpick can be inserted and come out clean.
Let cool for about 20 minutes in the pans before removing to cool completely on a wire rack. Or leave them in the pan for later.