Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper with an overhang for easy removal.
- Grate the zucchini. Crucially, do not squeeze out the liquid; set the grated zucchini aside.
- In the medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until thoroughly combined.
- In the large bowl, whisk the eggs until slightly frothy. Whisk in the granulated sugar, brown sugar, and oil until smooth. Stir in the vanilla extract.
- Gently fold the grated zucchini into the wet mixture using a spatula.
- Add the dry ingredient mixture to the wet mixture. Fold gently until just combined. Stop mixing the moment you no longer see streaks of dry flour; do not overmix.
- If using, gently fold in the chopped nuts or chocolate chips.
- Pour the batter evenly into the prepared loaf pan and bake for 55 to 65 minutes.
- Test for doneness: The bread is ready when a wooden skewer inserted into the centre comes out clean or with only a few moist crumbs attached.
- Allow the bread to cool in the pan for 15 minutes. Carefully lift it out using the parchment sling (or invert onto a rack) and let it cool completely on a wire rack before slicing.