Garden Fresh Zucchini Bread with Cranberries

2 large eggs, beaten
1 cup sugar
1/3 cup dark brown sugar
1 teaspoon vanilla
3 cups grated fresh zucchini
2/3 cup melted butter
2 teaspoons baking soda
1/8 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon allspice
2 teaspoons cinnamon
1 cup pecans or walnuts, toasted and chopped
1 cup dried cranberries (or substitute raisins or dates if you like)
Preheat the oven to 350. In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the spices and mix. Fold in the nuts and dried cranberries or raisins if using.
Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly. NOTE - You can omit the nuts and dried fruit if you like.