Preheat the oven to 350°F. Spray the muffin pan with nonstick cooking spray.

In a large bowl, whisk the eggs until a bit frothy. Add the sugar and vanilla extract, and mix well to combine. Stir in the grated zucchini and the melted butter. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.

Pour the flour mixture into the zucchini mixture and stir to just combine but don't over-mix. Fold in the walnuts and cranberries.

Spoon the batter equally into each muffin cup. Fill slightly above the top of the muffin pan.

Bake for 22-30 minutes or until golden brown and a toothpick comes out mostly clean when poked in the middle. Let cool slightly in the pan before transferring them to a cooling rack to cool completely.