Grate the zucchini using a box grater, then transfer it to a clean kitchen towel or paper towels and squeeze out as much excess moisture as possible. Set aside.
In a large mixing bowl, whisk together the eggs and sugar until the mixture is smooth and slightly frothy, about 2 minutes.
Pour in the oil and continue whisking until fully incorporated and the mixture is glossy.
In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt to ensure even distribution of the leavening agents and spices.
Gradually fold the dry ingredients into the wet mixture using a spatula, just until combined. You’ll notice a thick batter forming.
Add the grated zucchini to the batter and gently fold it in, distributing evenly. The batter will turn speckled green and moist.
Pour the batter into a greased or parchment-lined loaf pan, spreading it out evenly with a spatula.
Bake in a preheated oven at 350°F (175°C) for about 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Slice once cooled and enjoy the moist, tender zucchini bread with its warm spices and speckled green crumb.
