Preheat oven to 350 degrees F. Grease an 8 1/2 by 4 1/2 inch loaf pan and line with a strip of parchment paper.
Peel and grate the zucchini into a colander. Set it over a bowl, press down with another bowl and allow it to drain for 10 minutes. My zucchini only released about 1 tablespoon of water, so it may vary.
Whisk together eggs, oil, honey, maple syrup and vanilla. Stir in the zucchini.
Mix the flour, cinnamon, salt, baking powder and baking soda together in a second bowl. Add flour mixture to zucchini mixture and stir until blended. Stir in the nuts and zests (if using).
Pour batter into pan and bake for 60 minutes or until toothpick inserted comes out clean. Let cool for about 10 minutes in the pan, then remove from the pan and let cool completely.