Pre-heat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with non-stick cooking spray. Set aside.

Using the large holes of a box grater, grate 2 packed cups of zucchini. Do not squeeze out the excess water. Place the zucchini in a large bowl along with the oil, eggs, granulated sugar, brown sugar vanilla and salt. Mix with a fork until combined.

Sprinkle the cinnamon, nutmeg, baking soda, and baking powder over the surface of the batter and mix until combined.

Then mix it again, 10 times just to be sure it is mixed in.

Add the flour and mix until just combined. Do not over mix or your bread will be tough.

Pour batter into prepared pan and smooth the top.

Sprinkle with a generous amount of sugar.

Bake the bread for 55-60 minutes or until a toothpick or a skewer inserted into the center comes out clean.

Place the bread on a wire rack and let the bread cool completely in the pan.

Leave the bread in the pan overnight or for 24 hours, DO NOT WRAP the bread or the crunchy top with become soft.