Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
In a large bowl, beat the granulated sugar, brown sugar, and eggs until smooth and creamy.
Add the vegetable oil and vanilla extract to the sugar and egg mixture and mix until fully incorporated.
Stir the grated zucchini into the wet ingredients until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped walnuts evenly throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.