Preheat your oven to 350°F (175°C). Grease a loaf pan and set aside.
Using a grater, shred the zucchini and transfer it to a clean kitchen towel or paper towel. Squeeze out as much excess moisture as possible—this step helps keep the bread moist but not soggy.
In a large mixing bowl, whisk together the eggs, oil, vanilla, cinnamon, nutmeg, baking powder, and salt until well combined. The mixture should be smooth and slightly frothy.
Stir in the brown sugar, mixing until fully incorporated and the mixture is slightly thickened.
Fold the grated zucchini into the batter, gently combining until evenly distributed. The batter will be thick with bits of zucchini peeking through.
Sift in the flour, baking powder, and salt. Gently fold to combine, avoiding overmixing to keep the bread tender.
If using, stir in chopped nuts or chocolate chips for extra texture and flavor.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
Bake in the preheated oven for about 50 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely—this helps set the crumb and makes slicing easier.
Slice once cooled, and enjoy the moist, tender zucchini bread with your favorite spread or just on its own.
