Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides to easily lift the bread out later.
Step 2: Wash and trim the ends off your zucchini. Grate it using the large holes of a box grater. Place the grated zucchini in a colander and gently press out any excess liquid. A light squeeze is enough to remove watery liquid but not so much that you completely dry out the zucchini.
Step 3: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, and vegetable oil until well combined and light in color. Stir in the vanilla extract.
Step 4: In a separate medium bowl, combine the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk thoroughly to ensure all leavening agents and spices are evenly distributed.
Step 5: Add the dry ingredients to the wet ingredients. Mix with a spatula or wooden spoon just until combined. Be careful not to overmix the batter; overmixing develops gluten, which can lead to a tough loaf. A few lumps are perfectly fine.
Step 6: Gently fold in the grated zucchini until evenly distributed. If you're adding chocolate chips, nuts, or raisins, fold them in now too.
Step 7: Pour the batter into your prepared loaf pan. Spread it evenly. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can lightly tent it with aluminum foil.
Step 8: Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, carefully lift it out of the pan using the parchment overhang (if used) or invert it onto a wire rack to cool completely. Slicing into warm bread is tempting, but fully cooled bread slices much cleaner.