Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated zucchini and nuts, if using.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Variations & Tips
For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. If you have picky eaters, try adding chocolate chips instead of nuts for a sweeter version. You can also experiment with adding a handful of raisins or dried cranberries for a bit of tartness. If you prefer a spicier flavor, increase the cinnamon to 1 1/2 teaspoons and add a pinch of cloves.
