Preheat the oven to 350°F. Butter and flour a 9×13 inch baking pan.
In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg & ginger.
In a separate large bowl, beat together the oil, sugars, vanilla extract & eggs until well blended. Turn off the mixer and stir in the sour cream and shredded zucchini.
With the mixer on low speed, slowly beat in the flour mixture until combined. Turn off the mixer and scrape down the sides of the bowl as necessary.
Pour the batter into the prepared pan and bake for 40-45 minutes until an inserted toothpick comes out clean. Oven times vary, so I'd recommend checking first at 35 minutes.