Preheat your oven: Set your oven to 350°F (175°C). Grease a loaf pan with a little oil or line it with parchment paper for easy removal after baking.

Prepare the dry ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This ensures that your dry ingredients are evenly mixed and helps the bread rise perfectly.

Mix the wet ingredients: In a separate large bowl, whisk together the eggs, olive oil, honey (or maple syrup), and vanilla extract. The wet ingredients should be smooth and well combined.

Add the zucchini: Grate your zucchini and squeeze out any excess moisture using a clean kitchen towel or cheesecloth. Then, fold the grated zucchini into the wet ingredients, mixing it evenly.

Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until everything is just combined. Be careful not to overmix – a few lumps are perfectly fine.

Fold in the nuts (optional): If you're using walnuts or pecans, gently fold them into the batter. They add a nice crunch and extra flavor, but they’re optional if you prefer a nut-free bread.

Pour and bake: Pour the batter into your prepared loaf pan. Smooth the top with a spatula to ensure even baking. Place the pan in the oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and enjoy: Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.