Prep the pans and oven: Heat the oven to 350°F (175°C). Grease 4–6 mini loaf pans (about 5 x 3 inches each) and line with parchment slings if you have them.

Grate the zucchini: Trim ends and grate on the fine or medium side of a box grater. Lightly press with a clean towel to remove excess moisture, but don’t wring it dry. You want some moisture left.

Mix dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.

Mix wet ingredients: In a separate bowl, whisk eggs, granulated sugar, brown sugar, oil, yogurt (or sour cream), and vanilla until smooth.

Combine gently: Pour the wet ingredients into the dry. Stir with a spatula until a few streaks of flour remain.

Fold in zucchini and add-ins: Stir in the grated zucchini and any add-ins (nuts, chocolate chips, or raisins). Mix just until evenly distributed. Do not overmix.

Fill the pans: Divide the batter evenly among the mini loaf pans, filling each about 2/3 to 3/4 full. Sprinkle tops with coarse sugar if using.

Bake: Bake for 22–30 minutes, depending on pan size and oven. They’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool: Let loaves cool in the pans for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely.

Serve: Enjoy warm or at room temperature. A swipe of butter or a drizzle of honey is lovely, but not necessary.