Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.

Wash and grate the zucchini, then squeeze out excess moisture with a clean kitchen towel.

In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk to combine.

In another bowl, blend sugar and oil until well combined. Beat in the eggs one at a time and stir in the vanilla extract.

Gently fold the grated zucchini into the wet mixture, then gradually add in the dry mixture until just combined.

If desired, stir in nuts or chocolate chips.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake for about 50-60 minutes, checking after 50 minutes. The top should be golden brown and a toothpick inserted should come out clean.

Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack.