Combine eggs, sugar, and oil; beat well. Sift together dry ingredients; add to egg mixture, stirring until blended. Stir in zucchini, pecans, and vanilla; mix well.
Pour batter into 2 greased 8 1/2- x 4 1/2- x 3-inch loaf pans. Bake 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes, and remove from pans; cool completely.