Zucchini Bread

Preheat the oven to 350°F (177°C)

Grease a 9×5-inch loaf pan

Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined; set aside

In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined

Whisk in the zucchini

Pour the wet ingredients into the dry ingredients and gently stir or whisk until just combined; do not overmix

Fold in any optional add-ins like chocolate chips or nuts

Spread the batter evenly into the prepared loaf pan

Bake, loosely covering with aluminum foil halfway through if desired to prevent heavy browning, until 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

Cool in pan before removing from pan

For neat slices, continue cooling bread directly on a wire rack and then slice once cooled

Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week