Preheat oven to 325F.

Combine zucchini, eggplant, banana, and lemon zest in a large bowl.

Add eggs and both granulated and light brown sugars.

Whisk all ingredients together well.

Whisk in melted butter, canola oil, and vanilla extract.

Set the wet ingredients aside.

In a separate medium bowl, sift together all-purpose flour, salt, baking soda, baking powder, cinnamon, nutmeg, and ginger.

Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Avoid overmixing.

Fold in chopped walnuts, pine nuts, or dried cranberries if desired.

Divide the batter evenly between two smaller-sized loaf pans that have been greased or sprayed with cooking spray.

Sprinkle the tops of the batter with granulated sugar, if desired.

Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pans for a few minutes before transferring to a wire rack to cool completely before slicing and serving.