Preheat oven to 350°F. Prepare a 9x5-inch loaf tin by greasing with butter or baking spray. Line it with parchment paper so there’s an overhang on the long sides. This makes it easier to lift out of the tin.

In a large mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

To a small mixing bowl, add the sugars, olive oil, cinnamon, nutmeg, yogurt, eggs and vanilla. Whisk until smooth. Fold the shredded zucchini into the wet ingredients.

Pour the wet ingredients into the dry ingredients and, using a flexible rubber spatula, fold the them together. Continue mixing, ensuring you’re scraping the sides and bottom of the bowl, until the last streaks of flour disappear. (If you’re adding chocolate chips or other mix-ins, add them while you can still see some flour in the batter.)

Pour the batter into the prepared tin. With a butter knife, draw a line, lengthwise, down the middle of the batter. This encourages the bread to crack down the center as it bakes and rises.

Bake on the middle rack for about 65-70 minutes or until the top is deep golden brown and a wooden skewer inserted into the center comes out with just a few moist crumbs. The internal temperature of the loaf should be between 200-210°F.

Let the loaf cool in its tin for 5 minutes, then lift it out using the parchment and transfer it to a wire rack to cool completely.