Preheat oven to 325°F. Grease two loaf pans and set aside. In a large bowl, combine the All-Purpose Flour and sugar. In a blender puree zucchini until it yields 3 cups. To the blender add in salt, cinnamon, and eggs. Puree until well combined. Add the pureed ingredients and the sunflower oil to the large bowl with the flour mixture. Mix by hand until well combined. Divide evenly between the two loaf pans. Bake 50-60 minutes. Remove from pans, transferring them to a cooling rack to cool.