Preheat oven to 350F and prepare two 9x5 loaf pans with parchment paper. Combine gluten free all-purpose baking flour, granulated sugar, baking soda, ground cinnamon, baking powder, and sea salt in a medium bowl. Whisk to combine and set aside. In a large bowl beat the eggs. Add the zucchini, oil and vanilla and mix. Add the dry ingredients to the wet mixture. Add the pecans and mix till just combined.

Divide evenly over the prepared pans and bake for 40 minutes or until a toothpick comes out clean. Cool in the pans for 5 minutes, remove from the pan and cool on a wire rack. Each loaf slices into 10 pieces.