Step 1

Heat the oven to 350°F. Arrange a rack in the middle of the oven and heat to 350ºF. Coat 2 (8x4-inch) loaf pans with cooking spray or butter.

Step 2

Grate the zucchini. Trim the stem and root-end from the zucchinis and grate them on the large holes of a box grater. You should end up with about 3 cups of shredded zucchini.

Step 3

Squeeze the moisture from the shredded zucchini. Place the zucchini in a clean kitchen towel or several layers of cheesecloth. Gather up the sides and squeeze to press out as much moisture from the zucchini as possible.

Step 4

Combine the dry and wet ingredients in separate bowls. Place the flour, baking powder, lemon zest, nutmeg, and salt in a large bowl and whisk to combine; set aside. Place the eggs, sugars, olive oil, and vanilla in a medium bowl and whisk to combine.

Step 5

Mix the batter. Add the zucchini and any mix-ins (nuts, raisins, chocolate chips) to the flour mixture. Pour the liquids over top. Gently stir and fold just until no more dry flour is visible. Divide the batter between the prepared pans.

Step 6

Bake the loaves and cool. Bake until a toothpick inserted in the middle comes out clean, 45 to 50 minutes. The finished loaves should have a golden-brown crust and feel springy if you give the top a little pat. Let them cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.