Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.

In a medium bowl, mix 2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon cinnamon.

In a large bowl, beat together 1/2 cup vegetable oil, 1 cup granulated sugar, and 1/2 cup brown sugar until smooth.

Add 2 eggs one at a time, followed by 1 teaspoon vanilla extract.

Grate the zucchini and squeeze out excess moisture, then mix it into the wet ingredients.

Gradually mix the dry ingredients into the wet mixture until just combined.

Combine 1/4 cup granulated sugar with 1 tablespoon cinnamon for the cinnamon sugar mixture.

Pour half of the batter into the prepared pan, sprinkle half of the cinnamon sugar mixture, then add remaining batter and top with the rest of the cinnamon sugar.

Swirl the batter with a butter knife to mix the layers.

Bake for 55 to 65 minutes until a toothpick comes out clean.

Cool in the pan for 10 minutes before transferring to a wire rack.

Slice and enjoy your moist cinnamon swirl zucchini bread.