Zucchini / Summer Squash Bread

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Place the shredded zucchini in a clean kitchen towel and squeeze out any excess moisture.
Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
Whisk together the honey, olive oil, eggs, and vanilla extract in another bowl until well combined.
Stir the wet ingredients into the dry ingredients until just combined. Fold in the shredded zucchini and walnuts if using.
Pour the batter into the prepared loaf pan.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Let the zucchini bread cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.