Grate the zucchini, no need to peel it. If it’s very watery, do not worry about it as that moisture is key.
In a medium bowl, whisk together the dry ingredients such as the flour, baking soda, baking powder, cinnamon, and salt.
In a separate large bowl, whisk together the wet ingredients such as the eggs, sugars, and oil, until smooth and slightly thickened.
Mix the dry ingredients with the wet ingredients mentioned above. Incorporate the grated zucchini lastly and mix well.
Pour the batter into two loaf greased 9x5-inch loaf pans. Bake at 325°F for 60-75 minutes. The bread is done when the top is golden brown. A toothpick inserted into the center should come out clean or with a few moist crumbs. If the top browns too quickly, loosely tent the loaf with foil during the last 15 minutes of baking.
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack. Slice once fully cooled (if you can wait that long). Cutting too early may result in a gummy texture.
