1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it lightly or lining it with parchment paper.
2. Wash the zucchini thoroughly and grate it using a box grater. If it feels excessively moist, gently pat it down with a towel.
3. In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl, beat the eggs until blended. Add sugar, vegetable oil, and vanilla extract, mixing until smooth and well combined.
5. Gradually combine the dry ingredients with the wet mixture, stirring gently. Avoid overmixing to maintain a light and fluffy texture.
6. Fold in the grated zucchini into the batter, keeping your strokes light. Add any optional ingredients such as nuts or chocolate chips at this stage.
7. Pour the batter into the prepared loaf pan, spreading it evenly.
8. Bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, the bread is ready.
9. Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10. Slice and serve once the bread has cooled to enjoy its full flavor and texture.