Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another bowl, whisk oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla until combined.
Stir in the shredded zucchini.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
Fold in optional add-ins if using.
Pour batter into the prepared loaf pan and spread evenly.
Bake for 55–70 minutes. If needed, loosely cover with foil halfway through to prevent over-browning.
Check doneness by inserting a toothpick into the center; it should come out mostly clean.
Cool in the pan for 1 hour, then transfer to a wire rack to cool completely before slicing.
No need to blot zucchini; its moisture helps the texture.
Cover with foil during baking if the top browns too quickly.
Storage
Room Temperature: Store covered for 3–4 days.
Refrigerator: Store up to 1 week.
Freezer: Wrap and freeze up to 3 months. Thaw overnight before serving.
Muffin Variation
Fill a 12-count muffin pan completely.
Bake at 425°F (218°C) for 5 minutes, then reduce to 350°F (177°C).
Bake an additional 13–16 minutes (total 18–21 minutes).
Course: Breakfast / Snack / Dessert
Cuisine: American
