Preheat your oven to 350° F. Butter a loaf pan well.
In a large bowl, cream together the butter and sugars, then add the eggs, vanilla, and shredded zucchini and stir to combine.
In a smaller bowl, combine the flour, baking soda, baking powder, spices, and salt.
Add the dry ingredients to the wet ingredients and stir gently to combine, being careful to not over mix. Stir in the nuts and/or crystallized ginger, if using.
Scrape the batter into the prepared loaf pan, and bake for 55-65 minutes.
Notes
To make zucchini muffins, put the batter into a buttered muffin tin and cook at 400°F for 15-20 minutes.
This recipe works great with frozen shredded zucchini.