Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
Step 2: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Step 3: In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread.
Step 5: Gently fold in the grated zucchini until evenly distributed throughout the batter. Again, do not overmix.
Step 6: Pour the batter into the prepared loaf pan and spread evenly.
Step 7: Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
Step 8: Let the loaf cool in the pan on a wire rack for 10-15 minutes before carefully removing it from the pan. Allow it to cool completely on the wire rack before slicing. This ensures the bread sets properly and prevents it from crumbling. Store leftover zucchini bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for longer storage! For more ways to use zucchini, you might love The Ultimate Fluffy Zucchini Muffins.