Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a large bowl, mix oil, granulated sugar, brown sugar until smooth. Add eggs one at a time, and then vanilla.

Fold in grated zucchini to the wet mixture.

Gradually combine the dry mix with the wet ingredients until just mixed.

For the swirl, mix sugar and cinnamon in a bowl.

Layer half the batter in the loaf pan, sprinkle with half the cinnamon sugar, then the remaining batter and the rest of the cinnamon sugar.

Swirl the batter with a knife or toothpick.

Bake for 55 to 65 minutes. Check for doneness with a toothpick.

Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.