Zucchini Orange Bread

This recipe makes 2 loaves.

BREAD
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 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cinnamon
1/2 teaspoon cloves
2 teaspoons grated orange peel
1/2 chopped nuts, if desired

GLAZE
1 cup powdered sugar
2 to 3 teaspoons orange juice

Heat oven to 350 degrees. Grease and flour bottoms only of two 8X4 or two 9X5-inch loaf pans. In large bowl, beat eggs until thick and lemon colored; gradually beat in sugar. Stir in oil, 2/3 cup orange juice and zucchini. Stir in remaining bread ingredients; mix well. Pour batter into greased and floured pans.

Bake at 350 degrees for 45 to 55 minutes or until tooth pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool slightly.

In small bowl, blend glaze ingredients, adding enough orange juice for desired spreading consistency. Spread over warm loaves. Cool completely. Wrap tightly and store in refrigerator.

HIGH ALTITUDE:
Above 3500 Feet: Increase flour to 3 1/4 cups plus 3 tablespoons. Bake at 359 degrees for 45 to 50 minutes.