Preheat oven to 350° glass or shiny metal bread pans, 325° for dark non stick bread pans. Only use 1 oven rack make sure rack is placed in center of stove.

In first large mixing bowl combine flours, salt, pumpkin spice, ginger, nutmeg, cinnamon, baking soda. Blend with whisk to blend ingredients.

In seperate medium size mixing bowl combine the vanilla, eggs, and oil hand blended with a whisk. Once evenly blended add granulated sugar and light brown sugar. Then add grated zucchini and whisk all ingredients in bowl until all are blended.

Using a whisk, mix wet ingredients into dry ingredients portioning the amount of wet ingredients that are placed into dry ingredients by 4 separate intervals to insure the ingredients are well blended.

Using shortening and flour, coat bread pan with light film of shortening then over coast shortening with light coast of all purpose flour. Make sure excess shortening is wiped away and excess flour is taped out.

Place bread mixture into bread pan and place on center rack in center of rack and allow to cook for 1 hour or until tester returns clean. While bread is rising be sure to be gentle with walking as not to disturb the rising process.

Once tester returns clean, remove from oven and allow 10 minutes to cool in pan. Then carefully remove bread from pan and allow to cool on cooling racks for about 1 hour.