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Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside.
In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini.
Pour the wet ingredients into the dry ingredients. Gently stir or whisk until combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts.
Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. The bread is done when a toothpick inserted in the center comes out clean with zero raw batter.
Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan.
Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.