In a mixing bowl, combine the wet ingredients: white sugar, brown sugar, oil, whisked eggs, and vanilla.
Add half of the all-purpose flour along with cinnamon, nutmeg, baking soda, salt, and baking powder. Stir to combine, then add the remaining flour to form a thick batter.
Fold in the grated zucchini until evenly mixed.
Lightly oil two 9x5 loaf pans and divide the batter between them.
Bake for 45 minutes to an hour, or until a toothpick inserted in the center comes out clean.
Allow the loaves to cool in the pans for 5 minutes before transferring to a cooling rack.
Let the zucchini bread cool completely before slicing.