Sift together flour, baking soda, cinnamon, salt and cloves. Set aside.
In the bowl of a mixer (alternatively, use a large mixing bowl and hand mixer), whip butter for a minute or so. Gradually add sugar and cream together until light and fluffy, several minutes. Stop and scrape down the sides of the bowl a few times as needed.

Add the egg to the butter mixture and beat until smooth and combined. Add grated zucchini and mix well. Gradually add flour in two or three additions, beating to combine after each addition. Stir in nuts and fruit.

Optimally, refrigerate for several hours or overnight.

Scoop dough into tablespoon-sized balls onto a parchment-lined baking sheet at least 2 inches apart. Bake in a preheated 375-degree oven for 12-15 minutes until golden brown. Remove cookies to a rack to cool completely.