Preheat oven to 350 degrees. Grease and flour 2 smaller (8x4) loaf pans and set aside. Or you can do a larger 9x5 loaf pan and a couple of mini loaves.

Place shredded zucchini in a fine mesh strainer over a bowl and set aside.

Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.

Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Very gently press down on zucchini in strainer and discard extra liquid.  Mix  zucchini into batter.

Add dry ingredients and mix just until combined. Divide batter between 2 pans. Sprinkle topping evenly over tops.  Bake for 50-60 minutes or until a knife comes out clean.

Make sure to let your loaf rest on a cooling rack for at least 10 minutes before you try to remove it from the pan or it will come out in chunks!