Zucchini Bread/Muffins

3 heaping cups shredded zucchini
1 cup (2 sticks) softened butter
1 cup white sugar
1 cup brown sugar
4 eggs
4 cups whole-wheat flour
2 t. baking soda
cinnamon to taste
cloves to taste
1/2 c. walnuts

Preheat oven to 350° F.  Shred zucchini and cover.  Cream butter and sugar; add eggs.  Stir in remaining ingredients except zucchini; add zucchini last.

Spread in greased pans:
2 standard loaf pans
OR
24 muffin cups and 2 mini loaf pans

Bake in preheated oven:
Loaves: 1 hour
OR
Muffins: 20 minutes
OR
Mini loaves: 25-35 minutes