A moist and flavorful zucchini bread that’s lightly spiced and perfect for breakfast or snacking.

2 cups grated zucchini (about 2 medium zucchini)

2 large eggs

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped walnuts or pecans (optional)

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1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

2. In a large bowl, whisk together eggs, oil, granulated sugar, brown sugar, and vanilla until well combined.

3. Stir in the grated zucchini.

4. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.

6. Fold in nuts if using.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

You can leave the peel on the zucchini — no need to peel before grating.

For extra flavor, add 1/2 cup of chocolate chips or dried cranberries.

Wrap tightly and store at room temperature for up to 3 days or refrigerate for longer freshness.