Position a rack in the center of the oven and preheat to 350°F (175°C).

Grease a 9×5-inch loaf pan and line it with a parchment sling (overhang on the long sides) for easy removal.

Pro Tip: A parchment sling prevents sticking and keeps the loaf’s edges neat.

Rinse and dry 2 medium zucchini; trim the ends.

Shred on the medium holes of a box grater (or use a food processor) until you have 2 cups, loosely packed.

Gather the shreds in a clean kitchen towel or paper towels and gently squeeze out excess moisture—don’t press it bone-dry.

Pro Tip: Leave a little moisture in the zucchini; it’s what keeps the crumb tender and plush.

In a large bowl, whisk together: 2 cups flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg.

Whisk for about 30 seconds to evenly distribute leaveners and spices.

In a separate bowl, whisk 2 large eggs, ¾ cup granulated sugar, and ½ cup packed brown sugar until slightly thick and lighter, 30–45 seconds.

Slowly stream in ½ cup vegetable oil, whisking until glossy and cohesive.

Whisk in 2 tsp vanilla extract.

Pro Tip: Room-temperature eggs blend more smoothly with the oil, helping the batter emulsify and rise evenly.

Make a well in the dry ingredients and pour in the wet mixture.

Switch to a rubber spatula and fold 8–10 strokes until just combined (streaks of flour are okay).

Add 2 cups shredded zucchini and any optional add-ins (½ cup nuts or chocolate chips).

Fold another 8–12 strokes, stopping as soon as you no longer see dry pockets.

Pro Tip: Overmixing develops gluten and leads to a tough, dense loaf—stop the moment the flour disappears.

Scrape the batter into the prepared pan and smooth the top.

Tap the pan on the counter 2–3 times to release large air bubbles.

Bake 50–60 minutes (start checking at 48 minutes). The top should be set and springy; a toothpick inserted in the center should come out with a few moist crumbs (not wet batter).

If the top is browning too fast, tent loosely with foil around the 40-minute mark.

Pro Tip: For precision, the loaf is done at an internal temp of 200–205°F (93–96°C) measured in the center.

Set the pan on a cooling rack for 10–15 minutes.

Use the parchment to lift the loaf out and cool on the rack for at least 1 hour before slicing.

Pro Tip: Cooling lets the crumb set. Slicing too soon can make the texture gummy.

Use a serrated knife to slice into ½-inch pieces.

Serve plain, with a pat of butter, or a swipe of cream cheese.

Store airtight at room temperature for 2–3 days or refrigerate up to 1 week.

For longer storage, wrap slices individually and freeze up to 3 months; thaw at room temp or toast lightly.