Preheat your oven to 350°F (175°C). Grease a 6-cavity mini loaf pan or line with parchment.

Grate the zucchini and gently squeeze out excess moisture with a clean towel.

Mix wet ingredients: In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth.

Combine dry ingredients: In another bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Stir together: Add the dry ingredients to the wet mixture and mix until just combined. Fold in the zucchini.

Fill pans: Divide the batter evenly among the mini loaf cavities.

Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the loaves cool in the pan for 10 minutes, then transfer to a wire rack.