Preheat over to 350 degrees. Lightly coat a 9-by-5-by-3 inch loaf pan with cooking spray and set aside.
Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups). Set aside.
In a large bowl, whisk together sugars, oil, vanilla and eggs.
Into a small bowl, sift together flour, baking powder, backing soda, cinnamon, nutmeg, ginger, cloves and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45-55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.