Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line with parchment paper. Prepare your zucchini by washing, trimming ends, shredding, and then gently squeezing out excess moisture with a clean kitchen towel. Set aside.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
Step 3: In a separate medium bowl, whisk together the lightly beaten eggs, vegetable oil (or melted butter), and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
Step 5: Gently fold in the shredded zucchini until it's evenly distributed throughout the batter. If adding optional mix-ins like chocolate chips or nuts, fold them in now.
Step 6: Pour the batter into your prepared loaf pan and spread it evenly. Place the pan in the preheated oven.
Step 7: Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. Baking times may vary depending on your oven.
Step 8: Once baked, remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely before slicing and serving.