Step 1: Preheat and Prep Pans
Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans generously with butter or cooking spray, then dust lightly with flour, tapping out excess. Alternatively, line the bottoms with parchment paper for easy removal. Proper greasing prevents sticking and ensures beautiful loaves.

Step 2: Shred the Zucchini
Wash the zucchini but don’t peel them – the green flecks add color and nutrition. Trim off the ends and shred using a box grater or food processor fitted with the shredding disk. You should have about 2 cups of loosely packed shredded zucchini. Set aside. Don’t squeeze out the moisture unless the zucchini is extremely watery – that moisture makes the bread tender!

Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Whisk thoroughly to distribute the leaveners and spices evenly throughout the flour. This ensures even rising and flavor distribution. Set aside.

Step 4: Mix Wet Ingredients
In a large mixing bowl, whisk together the eggs and sugar vigorously for about 1 minute until the mixture is lighter in color and slightly thickened. Add the oil and vanilla extract, whisking until well combined and smooth. The mixture should be glossy and emulsified.

Step 5: Add Zucchini
Stir the shredded zucchini into the wet ingredients using a wooden spoon or rubber spatula. Mix until evenly distributed throughout the wet mixture. The zucchini will start releasing moisture, which is perfect – that’s what makes this bread so moist.

Step 6: Combine Wet and Dry
Add the dry ingredients to the wet ingredients all at once. Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet mixture. Mix just until no flour streaks remain – don’t overmix! The batter will be thick. If adding chocolate chips, nuts, or other mix-ins, fold them in now. Overmixing develops gluten and makes bread tough, so stop as soon as everything is combined.

Step 7: Divide and Fill Pans
Divide the batter evenly between the two prepared loaf pans, using about 3 cups of batter per pan. Smooth the tops with a spatula. The pans should be about 2/3 full. If you have extra batter, make muffins (bake for 18-22 minutes).

Step 8: Bake
Place the loaf pans in the preheated oven on the middle rack. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (no wet batter). The tops should be golden brown and spring back when lightly touched. If the tops are browning too quickly, tent loosely with aluminum foil after 40 minutes.

Step 9: Cool in Pans
Remove the pans from the oven and place on a wire cooling rack. Let the loaves cool in the pans for 10-15 minutes. This resting time allows the structure to set, making it easier to remove without breaking.

Step 10: Remove and Cool Completely
After 10-15 minutes, run a knife around the edges of the pans to loosen. Carefully invert the pans to remove the loaves, then turn them right-side up on the wire rack. Let cool completely before slicing, at least 1-2 hours. Warm bread is too soft to slice cleanly. Once cooled, slice with a serrated knife and enjoy!