For the Cake:

• 2/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup lightly packed light brown sugar
• 1 1/2 cups shredded zucchini
• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

For the Upside-Down Zucchini Situation:

• 3 tablespoons unsalted butter
• 3 tablespoons light brown sugar
• 1 or 2 zucchini, sliced into rounds about 1/2-inch thick, as many as you need to cover the bottom of the pan in a single layer
• 3 tablespoons granulated sugar, to brulee