Make sure to grease the mini loaf pans. It is also helpful to remove the loaves from their pans just a couple of minutes after they are finished baking.
In a stand mixer, beat eggs, sugar and oil together. Add grated zucchini and vanilla. In a separate bowl, sift together all dry ingredients. Add the dry ingredients to the wet ingredients. Mix until well combined. Divide evenly between 4 mini loaf pans. Place the loaf pans into the convection steam oven on rack position 2. Turn the oven on by selecting the Convection Humid Mode set to 170°C. Set a timer for 35 minutes. After 35 minutes, check the loaves by inserting a toothpick into the center of a loaf and seeing if it comes out clean. If needed, continue baking until a toothpick comes out clean. When done, remove the pans from the oven and place on a warming rack. Wait 2 minutes; then gently remove the loaves from their pans, running a thin-bladed knife around the edge of the pans. Place the loaves onto the cooling rack to cool completely.