Preheat your oven to 350 degrees.

Prepare 2 standard inch loaf pans (9x5) by spraying with non-stick baking spray. Set aside.

Grate the eggplant and zucchini and place them into the center of a clean kitchen towel. Bring the towel around the vegetables to ring and squeeze out as much water as possible, into a bowl. Discard the water, and set the dry shredded vegetables aside.

In a large bowl, whisk the eggs until frothy.

Slowly add the sugars and continue to whisk until totally combined.

Whisk in the melted butter, oil, and vanilla.

Switch to a wooden spoon or spatula and stir in the zucchini, eggplant, and lemon zest. Set aside.

In a medium-size bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, and pumpkin pie spice. Pour the dry mixture into the wet ingredients (in increments) stirring well after each addition.

Stir in the nuts (if desired), until just combined.

Divide the batter between the two prepared loaf pans and sprinkle the tops with sugar and cinnamon.

Bake for approximately 1 hour, or until a toothpick inserted into the center of a loaf comes out clean.

Cool the eggplant zucchini bread in the pans for 20 minutes before loosening the edges with a knife and removing to cool completely on a wire rack.