Servings: 1 loaf or 12 muffins.

1 and 1/2 cups (190g) all-purpose flour 1 and ½ cups (190g) all-purpose flour
1/2 teaspoon baking powder ½ teaspoon baking powder
1/2 teaspoon baking soda ½ teaspoon baking soda
1/2 teaspoon salt ½ teaspoon salt
2 teaspoons ground cinnamon 2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg - did not use ¼ teaspoon ground nutmeg - did not use
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc) - I used 1 cup chopped pecans optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins, etc) - I used 1 cup chopped pecans
1/2 cup (120ml) vegetable oil (or melted coconut oil) - I used canola oil ½ cup (120ml) vegetable oil (or melted coconut oil) - I used canola oil
1/2 cup (100g) packed light or dark brown sugar ½ cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar ½ cup (100g) granulated sugar
1 large egg, at room temperature 1 large egg, at room temperature
2 teaspoons pure vanilla extract 2 teaspoons pure vanilla extract
1 cup shredded zucchini, packed (about 1 medium-small)* 1 cup shredded zucchini, packed (about 1 medium-small)*

Preheat the oven to 350°F (177°C). (425° for muffins). Grease a 9×5 (or 8×4) inch loaf pan. *See notes for muffins below.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips or nuts together in a large bowl until thoroughly combined. Set aside. In a medium bowl, combine the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together with flex edge beater just until combined. Pour the dry ingredients into the wet ingredients. Gently stir with rubber spatula until *just* combined; do not overmix!! Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 45 to 55 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
Cover and store leftover bread at room temperature for up to 3 to 4 days or in the refrigerator for up to 1 week.

Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.  Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.
*Blot Zucchini: Very lightly blot the zucchini. Do not squeeze moisture out, just give it a light blot to rid some, especially if your zucchini is extra wet.  *Blot Zucchini: Very lightly blot the zucchini. Do not squeeze moisture out, just give it a light blot to rid some, especially if your zucchini is extra wet.
Muffins: Grease a 12-count muffin pan or line with liners. I used liners. Prepare batter in step 2. Spoon the batter evenly into each liner with ice cream scoop, filling each almost all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 12 minutes or until a toothpick inserted in the center comes out almost clean! Watch carefully and check for fineness in 1 minute intervals. I baked 12 minutes @ 350° for a total of 17 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.  Muffins: Grease a 12-count muffin pan or line with liners. I used liners. Prepare batter in step 2. Spoon the batter evenly into each liner with ice cream scoop, filling each almost all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 12 minutes or until a toothpick inserted in the center comes out almost clean! Watch carefully and check for fineness in 1 minute intervals. I baked 12 minutes @ 350° for a total of 17 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.