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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Coat a 9-by-5-inch metal loaf pan with butter and flour, tapping out any excess flour; set aside.
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3
Place the measured flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a medium bowl and whisk to aerate and break up any lumps.
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4
Set aside.
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5
Place the eggs, sugars, oil, and vanilla in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined.
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6
Using a rubber spatula, fold in the flour mixture until just combined.
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7
Fold in the zucchini until evenly mixed.
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8
Pour the batter into the prepared pan and spread it into an even layer.
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9
Bake until a cake tester or toothpick inserted in the center comes out clean, about 1 hour to 1 hour 10 minutes.
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10
Transfer the pan to a wire rack to cool slightly, about 15 minutes.
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11
Run a knife around the perimeter of the pan and turn the bread out onto the rack to cool completely.
