Blair's Zucchini Loaves

I received this recipe in an email a long time ago. I'm not sure who the person was who sent it -I never did figure out whether this was someone I knew from somewhere, or just an odd version of spam. The message says "Returned from vacation and finally got a chance to respond back to my
emails. While on our trip, came across this wonderful Zucchini recipe and wish to share it with all." I wrote back, and asked if s/he wanted it posted to the old cookbook, but never got a reply. Anyway, here it is:

Blair's Zucchini Loaves

3 large eggs, lightly beaten
1 1/2 cups granulated sugar
3 cups shredded zucchini (1 1/2 pounds)
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup wheat germ
1/4 cup nonfat dry milk powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
1/4 cup chopped pecans, toasted

Combine first 5 ingredients in a large mixing bowl, stirring well.
Combine all purpose flour and next 9 ingredients, stirring well. Add
zucchini mixture, stirring just until blended. Spoon batter evenly into 2
greased and floured 8x 4 x 2 1/2 loafpans.
Bake at 350 for 45 to 50 minutes or until a wooden pick inserted in center
comes out clean. Cool pans on wire rack 10 minutes; remove from pans and
cool completely on wire rack.

Combine powdered sugar, 1/2 teaspoon vanilla, and milk, stirring until
smooth. Drizzle evenly over loaves; sprinkle with pecans. Yield: 2
loaves.
**(These loaves may be frozen up to one month; drizzle with glaze after
thawing.)