Zucchini Bread

2 loaves

3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 lrg. eggs
3 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1/2 cup nuts, coarsely chopped

Preheat oven to 350 degrees. Grease bottom of 2 8 1/2 x 4 1/2 x 2 1/2 loaf pans. Mix zucchini, sugar, oil, vanilla, and eggs in a large bowl. Stir the rest of ingredients. Divide batter evenly between the two pans. Bake for 50-60 minutes, or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Loosen the sides of loaves from pans, then remove completely. Cool for 2 hours before slicing.