Preheat Oven: Set your oven to 350°F (175°C). Grease and flour two 8×4-inch loaf pans to prevent sticking.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.

Combine Wet Ingredients: In another bowl, beat the eggs with granulated and brown sugars until smooth. Add the vegetable oil and vanilla extract, mixing thoroughly.

Incorporate Zucchini: Gently fold the grated zucchini into the wet mixture. If you're adding nuts, chocolate chips, or raisins, fold them in at this stage.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix to maintain a tender crumb.

Pour into Pans: Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula.

Bake: Place the pans in the preheated oven and bake for 45 to 60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.

Cool: Remove from the oven and let the loaves cool in their pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before slicing.

Tips:

Zucchini Preparation: For the best texture, use a box grater to coarsely shred the zucchini. There's no need to peel them, as the skin adds color and nutrients. Lightly squeeze the grated zucchini to remove excess moisture, but don't overdo it; some moisture is essential for a moist bread.

Storage: Store the cooled zucchini bread in an airtight container at room temperature for up to 3-4 days. For longer storage, wrap the loaves tightly in plastic wrap and aluminum foil, then freeze for up to six months. Thaw at room temperature before serving.

Customization: Feel free to experiment with add-ins like toasted nuts, chocolate chips, or dried fruits to suit your taste preferences.