Preheat your oven to 325°F (163°C) and grease two 9x5-inch loaf pans.

Grate about two medium zucchinis, then squeeze out excess moisture using a clean kitchen towel.

Peel and core two medium apples, dice them, and toss in a small amount of flour.

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

In a large bowl, beat eggs, then add oil, vanilla extract, white sugar, and brown sugar.

Pour dry ingredients into the wet ingredients and gently fold until just combined.

Add grated zucchini and diced apples to the batter, folding in gently.

Let the batter rest for about 5 minutes before transferring it to the prepared loaf pans.

Bake for 35-60 minutes, checking for doneness with a toothpick.

Allow the bread to cool in the pans for about 20 minutes before transferring to a wire rack.