Prep the pan and oven: Heat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling for easy removal.

Grate the zucchini: Use the large holes of a box grater. Place the grated zucchini in a clean towel and gently squeeze out excess moisture. Don’t wring it dry—just remove the watery drips.

Mix the dry ingredients: In a large bowl, whisk the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.

Combine the wet ingredients: In a separate bowl, whisk the eggs, oil, granulated sugar, brown sugar, vanilla, and yogurt until smooth and slightly thick.

Bring it together: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until a few flour streaks remain.

Add zucchini and extras: Fold in the grated zucchini and any optional add-ins. Mix just until no dry flour remains. The batter will be thick and slightly lumpy.

Fill the pan: Scrape the batter into the prepared loaf pan and smooth the top. For a prettier finish, sprinkle a teaspoon of coarse sugar over the surface.

Bake: Bake for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. If the top browns early, tent loosely with foil for the last 10 minutes.

Cool: Let the loaf cool in the pan for 10–15 minutes. Lift it out and transfer to a wire rack to cool completely before slicing. This helps the crumb set and prevents crumbling.

Serve: Slice with a serrated knife. Enjoy plain, with butter, or a swipe of cream cheese.