1teaspoon vanilla extract or 1 teaspoon vanilla bean paste
Grate zucchini with box grater. Place shredded zucchini in a paper towel, squeeze out the excess water. Then measure out the two cups of zucchini after the water has been removed. This should take almost 2 medium-sized zucchini.
Preheat oven to 350 degrees.
Sift together the flour, salt, baking powder, baking soda, and cinnamon. Cream together the eggs, vegetable oil, sugar, and vanilla with a mixer. Gently add in the sifted flour, salt, baking powder, baking soda, and cinnamon. Stir in zucchini and chopped walnuts. Prepare two loaf pans by spraying the pans with non-stick spray. Pour batter evenly between the two pans. Bake for approximately 40 to 50 minutes or until when a toothpick is inserted and comes out clean.
Allow the bread to rest in the pans for about 10 minutes before allowing the bread fo finish cooling on a wire rack. Prepare the cream cheese frosting by combining the butter, and cream cheese with a mixer. Slowly add in the powdered sugar and vanilla. Spread the frosting over the zucchini bread. Once frosted this bread should be stored in the refrigerator.