4 eggs
1 1⁄2 cups sugar
3⁄4 cup oil
2⁄3 cup orange juice
2 cups shredded unpeeled zucchini
3 1⁄4 cups all-purpose flour
1 1⁄2teaspoons baking powder
1 1⁄2teaspoons baking soda
1 teaspoon salt
2 teaspoons grated orange rind
2 1⁄2 teaspoons cinnamon
1⁄2 teaspoon clove
1⁄2 cup chopped nuts (optional)
Glaze:
1 cup powdered sugar
2 – 3 tablespoons orange juice
Preheat oven to 350°F. Grease and flour bottoms only of two 8×4 or 9×5 loaf pans. In large bowl, beat eggs until thick and lemon-colored; gradually beat in sugar. Add oil, orange juice and zucchini. Stir in remaining bread ingredients; mix well. Pour batter into prepared pans. Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes. Remove from pans; cool slightly on a rack. In a small bowl, blend glaze ingredients; spread over warm loaves. Cool completely on wire rack. Wrap tightly and store in the refrigerator.