Step 1: Preheat the Oven : Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.

Step 2: Prepare the Zucchini : Grate the zucchini using a box grater. Place it in a clean kitchen towel or paper towels and squeeze out excess moisture.

(Too much liquid can make the bread soggy.)

Step 3: Mix the Dry Ingredients : In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

Step 4: Mix the Wet Ingredients : In a large mixing bowl, whisk together eggs, oil, brown sugar, granulated sugar, and vanilla extract until smooth and creamy.

Step 5: Combine Wet and Dry Mixtures : Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined—do not overmix. Fold in the grated zucchini and chopped pecans (and raisins or chocolate chips, if using).

Step 6: Pour and Bake : Pour the batter evenly into the prepared loaf pan smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool : Let the bread cool in the pan for about 10–15 minutes. Transfer to a wire rack and cool completely before slicing.