Instructions: Heat oven to 250 degrees.

Grease and flour 2 loaf pans, 9x5x3 inches.

Beat eggs, oil, courgette, sugar and vanilla on low speed, scrapping bowl occasionally, 1 minute.

Add flour, baking soda, baking powder, salt, cinnamon and cloves. Beat on low speed, scraping bowl occasionally, until moistened, about 15 seconds.

Beat on medium speed 45 seconds.

Stir in nuts.

Spread in pans.

Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes.

Cool 10 minutes; remove from pans.

Cool completely before slicing.

Refrigerate leftover bread.

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