Wash and grate the zucchinis, then squeeze out excess moisture.

In a large bowl, mix granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each addition, then stir in vanilla extract.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the grated zucchini and any optional add-ins.

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan. Pour the batter into the pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.