Heat oven to 350° F. Oil an 8½-by-4½-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg, and cloves.
In a large bowl, mix together the oil, light brown and granulated sugars, eggs, and vanilla; mix in the zucchini. Add the flour mixture and mix until just combined (do not overmix).
Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.