Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.

Grate a medium zucchini and press it with paper towels to absorb excess moisture. Set aside.

In a mixing bowl, whisk together 2 eggs, 1 cup of sugar, ½ cup of vegetable oil, 1 cup of pumpkin purée, and 1 teaspoon of vanilla extract until smooth.

In another bowl, whisk together 1.5 cups of flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, 1 teaspoon of cinnamon, and ½ teaspoon of salt.

Gently fold the dry ingredients into the wet mixture, then fold in the grated zucchini.

Pour the batter into the prepared loaf pan and bake for 55-65 minutes. Check doneness with a toothpick.

Once baked, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.