Instructions

• Preheat the oven to 325°F. Spray two 8½" x 4½" loaf pans with non-stick baking spray and set aside.
• Grate 2 cups (about 12 ounces) zucchini on the large holes of a box grater and set the grated zucchini aside.
• In a large bowl, use an electric hand mixer to beat 3 large eggs and 1 cup canola oil until the mixture is creamy yellow and slightly frothy, about 1–2 minutes.
• Add 1½ cups granulated sugar, ½ cup light brown sugar, and 2 teaspoons vanilla to the egg mixture and mix until combined.
• Using a spatula or heavy wooden spoon, fold the grated zucchini into the wet mixture just until the zucchini is evenly coated.
• In a separate bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 3 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and ½ teaspoon kosher salt.
• Add the sifted dry ingredients to the wet ingredients and gently fold by hand with a spatula just until the batter comes together. A few streaks of flour are fine—do not overmix.
• Divide the batter evenly between the two prepared loaf pans and smooth the tops.
• Bake in the preheated oven for 50–60 minutes, or until the loaves pull away slightly from the pan sides and a toothpick or cake tester inserted into the center comes out clean.
• Let the loaves cool in the pans for 10 minutes, then remove them from the pans and transfer to a cooling rack. Serve warm or at room temperature.
• Store cooled bread in an airtight container for up to 3 days, or freeze for up to 3 months.