Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with butter or cooking spray, then lightly coat it with flour.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, ½ teaspoon of salt, and a teaspoon each of cinnamon and nutmeg.

In a separate bowl, combine 1 cup of granulated sugar, ⅓ cup of vegetable oil, 2 large eggs, 1 teaspoon of vanilla extract, ½ cup of fresh orange juice, and the zest of one orange. Whisk together until smooth.

Pour the wet mixture into the bowl with the dry ingredients and gently fold together until just combined.

Fold in 1 cup of grated zucchini and 1 cup of fresh or frozen cranberries until evenly distributed.

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until golden brown and a toothpick inserted comes out clean.

Once baked, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.