1. Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.

2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, beat eggs, oil, and vanilla until combined. Fold in the drained, chopped zucchini.

4. Add dry ingredients to the wet mixture and gently stir until just combined. Do not overmix.

5. Fold in walnuts and/or chocolate chips or dried fruit if using.

6. Pour batter into prepared loaf pan and smooth the top evenly.

7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

9. Store at room temperature in an airtight container for up to 4 days, refrigerate up to 1 week, or freeze slices for up to 3 months.