Classic Spiced Zucchini Bread

1.Preheat your oven to 175 degrees C. Grease and flour two standard 23 x 13 cm loaf pans, or line them with parchment paper.

2.In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, salt, baking soda, baking powder, and nutmeg until thoroughly combined.

3.In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth.

4.Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined. Be careful not to overmix the batter.

5.Gently fold in the shredded zucchini until evenly distributed throughout the batter.

6.Divide the batter evenly between the two prepared loaf pans.

7.Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the tops begin to brown too quickly, loosely tent the loaves with aluminum foil.

8.Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then, invert the loaves onto a wire rack and allow them to cool completely before slicing and serving.