Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.
Saute leeks for 6-7 minutes, then add celery and onions and sweat for a couple more minutes until they start to caramelize. Add zucchini and saute 3-5 minutes until they start to caramelize. Add stock and potatoes and bring to a boil. Lower to a simmer and cook until potatoes are soft. Add salt and pepper to taste. Once cool enough to handle, add cilantro and blend in two-three batches in a blender, food processor (or in the pot with an emersion blender). Blend as little as possible because potatoes will start to get gummy. Once smooth, stir in half and half if using and taste again to adjust seasoning. Top with pepitas and garnish with cilantro.
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