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Preheat oven to 350 F. Grease two 8-x-4-inch loaf pans
Grate the zucchini. Line a bowl with paper towel or a kitchen towel, allow zucchini to set in the towels; squeeze out excess liquid.
Combine the flour, baking soda, baking powder and spices in a large bowl. In a separate bowl whisk together the wet ingredients and the sugar.
Add the zucchini and nuts to the flour mixture. Pour the liquid mixture over the top. Gently stir to combine until flour is no longer visible. Divide the batter between the two loaf pans.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pan for 10 minutes and then turn them out on a wire rack to cool completely.
Loaves will keep in an airtight container for several days. They can be wrapped in foil and frozen for up to three months. Thaw in the fridge overnight or in a warm oven for 20 minutes.