Preheat your oven to 350°F (175°C) and grease and flour your loaf pans.

In a large mixing bowl, beat the eggs until thick and pale. Gradually add the sugar, then incorporate the vegetable oil and orange juice. Fold in the shredded zucchini.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, orange zest, cinnamon, and cloves.

Pour the dry mixture into the wet ingredients, mixing gently until just combined. Fold in chopped nuts if desired.

Pour batter into prepared pans and bake for 45-55 minutes. Check doneness with a toothpick.

Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Whisk powdered sugar with orange juice until smooth for glaze.

Once bread is cool, drizzle glaze over top and allow it to set before slicing.