Zucchini Harvest Bread

3 cups all purpose flour
1 ½ cup sugar
½ cup firmly packed brown sugar
1 cup butter or margarine, softened
3 eggs
1 tbsp cinnamon
1 tsp salt
1 tsp baking soda
¼ tsp baking powder
¼ tsp nutmeg
¼ tsp cloves
1 tbsp vanilla
2 cups unpeeled, shredded zucchini (about 2 medium sized ones)

Heat oven to 350. In large mixing bowl combine all ingredients except zucchini. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes). By hand, stir in zucchini. Spread into 2 greased 8 x 4? loaf pans.

Bake for 50 ? 65 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes then remove from pans. Cool completely; store refrigerated.