You have options here if you want to add anything else into your batter. You can add nuts, dried fruits, or chocolate. I go plain so make sure I can please everyone at the table.
Start by grating your zucchini. You could throw them into a food processor if you want as well, but the grating works pretty good and keeps my kids busy.
Take the grated zucchini, and place all of it into a cheesecloth, or kitchen towel. Have you ever seen how much water gets extracted from zucchini? It’s crazy.
So once you have the zucchini wrapped up, give it a spin, and begin squeezing as hard as you can. Keep squeezing. Take a break, catch your breath, and squeeze some more. You want all of the liquid extracted. Discard the juice, and set the zucchini to the side.
Next, preheat your oven to 350 degrees. Lightly butter, or use cooking spray, and lube up your bread pan, and set it to the side.
Next, get two bowls out. One for dry ingredients, and one for wet ingredients. To one bowl, add the flour, baking soda, baking powder, nutmeg, salt, and cinnamon. To the other bowl, beat the eggs, then add in canola oil, vanilla extract, and plain and brown sugar. Mix to combine both, then pour in the dry into the wet, add the zucchini, and gently stir to make a batter.
Place the bread pan into the oven, and bake for about 45 minutes, or until when you insert a knife into the middle and it comes out clean. Once clean, remove from the oven, and let it cool to room temperature.
If you are wanting a bit of glaze, like I did, take a bit of powder sugar with a bit of brandy (hey, I’m from Wisconsin), and drizzle that over a slice.