Preheat oven to 350 degrees F (175 degrees C).

Grease two 5x9 inch baking pans and line the bottoms with greased waxed paper. Lightly flour the pans.

In a large bowl, beat the eggs until light and frothy.

Add sugar, brown sugar, grated zucchini, and grated carrot (if using) to the bowl with the eggs.

Mix all ingredients together until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

Add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the chopped walnuts and vanilla extract.

Pour the batter evenly into the prepared baking pans.

Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the bread cool in the pans for 5 minutes before inverting onto a wire rack to cool completely.

Wrap cooled bread to maintain moisture.