Begin by finely grating two medium zucchinis. Place the grated zucchini in a clean kitchen towel and gently squeeze to remove excess moisture.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 2 teaspoons of ground cinnamon. Add 1/2 cup of granulated sugar and 1/2 cup of brown sugar, blending well.

In a separate bowl, whisk together 2 large eggs, 1/2 cup of vegetable oil, and the prepared zucchini until smooth.

Gradually add the dry ingredient mixture to the wet zucchini mixture and gently fold together until just combined.

Reserve about 2 tablespoons of cinnamon sugar for later and sprinkle the remainder into the batter. Gently swirl the cinnamon sugar through the batter.

Pour the batter into a greased 9x5-inch loaf pan and spread evenly. Bake in a preheated oven at 350°F (175°C) for 55-65 minutes.

Once baked, let the loaf cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely.