Preheat your oven to 350°F (175°C). Grease two 8x4-inch loaf pans with butter or cooking spray and lightly flour the insides.

In a large mixing bowl, beat two large eggs with a mixer on medium speed for 2-3 minutes. Gradually add in the sugar and mix. Drizzle in ⅓ cup of vegetable oil and ½ cup of freshly squeezed orange juice, mixing until smooth.

Fold in 1 ½ cups of shredded, unpeeled zucchini into the wet mixture.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground cloves, and the grated zest of 1 orange.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Pour the batter evenly into the prepared loaf pans and smooth the tops. Bake for 45-55 minutes or until a toothpick comes out clean.

Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the glaze, combine 1 cup of sifted powdered sugar with 2-3 tablespoons of orange juice until smooth.

Drizzle the glaze over the cooled loaves and allow to set before slicing.