Chocolate Chip Zucchini Cookies

2 C finely shredded zucchini
1 C butter, softened
2 C sugar
2 large eggs, room temperature
4 C all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
1 tsp ground nutmeg
1 tsp ground cloves
1 C chopped nuts
1/2 C semisweet chocolate chips

Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg, and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts, and chocolate chips.  Preheat oven to 350 degrees.  Drop dough by tablespoonfuls two inches apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans for two minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.