Preheat oven to 350 degrees F.
Grate zucchini (3-4 medium sized), and place grated zucchini into a mesh strainer.
Use the back of a measuring cup, or your hands to press the zucchini and squeeze out any excess liquid.
In a large mixing bowl combine all of the dry ingredients except pecan pieces (all-purpose flour, kosher salt, baking soda, cinnamon, ginger, nutmeg, white and brown sugar), and whisk together.
In a separate, large mixing bowl, Melt you butter, and add in other wet ingredients, zucchini, eggs, vanilla. Stir to combine.
Dump the dry ingredients into the wet, and stir to combine, stop stirring once combined.
Fold in chopped pecan pieces.
Spray 2 -5 x 9 inch loaf pans with non-stick cooking spray, and divide batter between the two. It is a thick batter.
Bake in preheated oven for 50-55 minutes, until knife inserted comes out clean.
Cool in pans for 8-10 minutes, then flip out onto cooling rack to let cool completely.