Preheat the oven to 350˚F (175˚C). Grease two 8 x 4-inch loaf pans.

Add the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl. Whisk until combined.

Create a well in the center of the dry ingredients and add the eggs, oil, and vanilla. Use a fork to break the eggs and lightly stir them together with the oil and vanilla within the well.

Add the shredded zucchini to the well, and mix everything together until just combined. Be careful not to overmix; we want a tender texture.

Pour the batter evenly into the greased loaf pans.

Bake in the preheated oven for about 1 hour or until a toothpick inserted into the center comes out clean.

Once baked, remove the pans from the oven and allow the bread to cool for a few minutes before transferring it to a wire rack to cool completely. Makes two loaves.