Strain zucchini over a bowl. Shred zucchini, then rinse and drain in a strainer.
Heat oven to 350F. Two 9x5 pans need butter.
Combine the flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg.
In a separate bowl, combine sugar, vanilla, eggs, and salt (omit salt if using salted butter). Stir in drained shredded zucchini and melted butter.
Stir after adding each third of the flour mixture to the sugar-egg-zucchini mixture. Adding nuts, cranberries, or raisins is optional.
Next, divide the batter between the loaf pans and bake at 350 degrees for 50 minutes, or until a tester comes out clean.
After 10 minutes, put out onto wire racks to cool completely.