Preheat oven to 350 degrees F. Lightly spray two 8×4″or 9×5″ loaf pans with nonstick spray and line with parchment paper. Using a box grater grate the zucchini. Then using a paper towel or cheese cloth lightly squeeze the excess water from the zucchini.

In a large  bowl whisk together the pumpkin purée, butter, oil, eggs and vanilla extract. Add the shredded zucchini and fold in with a spatula.

In a medium bowl whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients into the pumpkin mixture, then add the nuts or chocolate chips. Do not over mix, mix until just moist, its ok to see a few streaks of flour.

Pour the batter evenly between the two pans, place in the preheated oven and bake for 40-50 minutes for  9× 5 pans. The baking time for 8 x 4″ pans is 50-60 minutes or until a cake tester comes out clean. Remove pans from the oven and cool on a wire wrack, let the bread cool in the pans for 15 minutes then tip the bread out and cool on the wire rack.