Preheat the oven to 350°F (175°C). Butter or spray with non-stick cooking spray two 5 by 9-inch loaf pans. Place the grated zucchini in a sieve or colander over a bowl to drain any excess moisture, if we have been getting a lot of rain I will place a plate over the zucchini weighted down with cans of soup to help shed excess water in the squash.

In a large bowl, thoroughly whisk together the flour, baking soda, cinnamon, nutmeg, and ginger.

In another large bowl, whisk together the sugar, eggs, vanilla, and salt. Stir in the grated zucchini and then the melted butter until evenly distributed

Add the flour mixture, a third at a time, to the sugar egg-zucchini mixture, stirring after each incorporation. Fold in the nuts if using.

Divide the batter equally between the prepared loaf pans. Bake for 50 minutes at 350°F (175°C) or until a tester inserted into the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.