1-First Step: Prep and mise en place
Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan and line it with parchment paper if you prefer easy removal. Measure and sift your dry ingredients into a bowl so everything is ready to combine.
* Grate the zucchini using the large holes of a box grater or the shredding disk of a food processor. You should have about 1 and 1/2 cups (180g). No need to squeeze out the moisture; the zucchini’s water keeps the bread tender.
* Bring your eggs to room temperature for even mixing. If you forgot, place them in a bowl of warm water for 5 minutes.

2-Second Step: Combine dry ingredients
In a medium bowl, whisk together 1 and 3/4 cups (220g) all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, and 1/4 teaspoon ground nutmeg. Sifting is optional but helps with even distribution of leaveners and spices.

3-Third Step: Mix wet ingredients
In a large bowl, whisk 1/2 cup (120ml) vegetable oil or melted coconut oil, 1/2 cup (100g) packed light or dark brown sugar, and 1/2 cup (100g) granulated sugar until combined. Add 2 large eggs, one at a time, beating slightly after each. Stir in 1/4 cup (60g) unsweetened applesauce (or sour cream or Greek yogurt) and 2 teaspoons pure vanilla extract.

4-Fourth Step: Combine wet and dry
Gently fold the dry ingredients into the wet mixture until just combined. Overmixing will toughen the loaf. Fold in 1 and 1/2 cups (180g) shredded zucchini. If using optional mix-ins such as 1 cup (180g) semi-sweet chocolate chips, chopped nuts, raisins, or blueberries, fold them in now. For blueberries, toss them in a tablespoon of flour first to prevent sinking.

5-Fifth Step: Transfer to pan and bake
Pour the batter into the prepared 9×5-inch loaf pan and smooth the top with a spatula. Bake at 350 degrees F (175 degrees C) for 50-65 minutes. Start checking at 50 minutes: a toothpick inserted in the center should come out with a few moist crumbs but not wet batter. If the top browns too quickly, tent loosely with foil after 30-35 minutes.

6-Final Step: Cooling and serving
Let the zucchini bread cool in the pan for 10-15 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely. Cooling prevents the loaf from becoming gummy and makes slicing neater. Serve slightly warm or at room temperature. This loaf freezes and reheats well for later.