Preheat your oven to 425°F. Grease two 8x4 inch loaf pans and line them with parchment paper to prevent sticking.

Grate the zucchini using the large side of a box grater. Place it in a bowl to catch any liquid. Do not squeeze the zucchini, as the natural moisture helps keep the bread soft.

In a large mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg until evenly combined.

In a separate bowl, whisk the eggs until smooth. Add the granulated sugar and brown sugar and continue whisking until the mixture looks creamy. Stir in the oil and vanilla extract until blended.

Fold the grated zucchini, along with its liquid, into the wet mixture. This will thin the batter and help create a moist texture.

Gently combine the wet ingredients with the dry ingredients. Stir until just a few streaks of flour remain. Be careful not to over-mix, as this can make the bread dense.

If you are adding walnuts or chocolate chips, fold them in at this stage. Stop mixing as soon as everything looks evenly combined.

Divide the batter between the prepared pans. Smooth the tops with a spatula so they bake evenly.

Bake for 55 to 60 minutes, or until a toothpick inserted in the center of each loaf comes out clean. The tops should be golden and slightly cracked.

Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before slicing.