Cinnamon-alicious Zucchini Bread

Preheat the oven to 350°F. Prepare two loaf pans by buttering and flouring the interiors.

In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large mixing bowl, whisk together the canola oil, white sugar and light brown sugar until well-combined. Add the eggs one at a time, whisking well after each addition.

Add the zucchini and vanilla extract to the oil-sugar mixture, stirring well to combine.

Add the flour mixture to the wet ingredients. Stir until just combined.

Divide the batter evenly between the two pans.

Bake the two loaves for 55-65 minutes, until golden brown. A knife or cake tester inserted in the middle should come out clean as well.

Let cool on a cooling rack (in the pans) before removing from the pans. Store in an airtight container.