Preheat your oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan. Dust it with flour or line it with parchment paper for easy removal after baking.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and nutmeg until fully combined. This helps distribute the leavening and spices evenly.

In another medium bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until smooth and slightly creamy. This ensures a moist, sweet batter.

Slowly add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Be careful not to overmix to avoid a dense loaf.

Fold in the grated zucchini and nuts (if using) until they are evenly distributed throughout the batter. The zucchini will add natural moisture and texture.

Pour the batter into the prepared loaf pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.

Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with foil.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps the texture set.