1. Preheat the oven to 350°F (175°C).
2. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray.
3. In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.
4. In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
5. Stir the dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins, or cranberries if using.
6. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.
7. Bake at 350°F on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, 22 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
8. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
