Preheat your oven to 350°F (175°C) and line the loaf pan with parchment paper.

In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, cream together the coconut oil, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract and mix well.

Gradually fold the dry mixture into the wet ingredients without overmixing until just combined.

Fold in the shredded zucchini, shredded carrot, walnuts, cranberries, and orange zest.

Transfer the batter to the prepared loaf pan and smooth the top.

Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

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