Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan (or line with parchment paper for easier removal).

Grate 2 cups of zucchini and set it aside. If the zucchini seems excessively moist, gently squeeze out some of the liquid using a clean kitchen towel.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.

In a separate medium bowl, beat the eggs. Add the granulated sugar, brown sugar, oil, and vanilla extract. Mix until smooth and fully combined.

Gradually add the wet ingredients to the dry mixture, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the bread tough.

Fold the grated zucchini into the batter. If you're adding nuts, raisins, or chocolate chips, fold them in as well.

Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely. Slice and enjoy your delicious zucchini bread!