foolproofliving

1 Pre-heat the oven to 325 degrees.
2 Spray a 9”by 5” loaf pan with vegetable spray.
3 Place shredded zucchini in the middle of a clean kitchen towel. Gather each end of the towel and squeeze tightly to drain as much liquid as possible from the zucchinis. It should be around half a cup of liquid. Discard the liquid. Place the zucchinis in a bowl and set aside.
4 Whisk together the brown sugar, vegetable oil, eggs, and vanilla extract. Fold in the zucchinis.
5 In a separate bowl, mix all-purpose flour, whole-wheat flour, salt, baking soda, baking powder, ground cinnamon and ground nutmeg.
6 Fold in the zucchini mixture into the dry ingredients and mix just until combined.
7 Fold in the walnuts, if using.
8 Pour the mixture into the loaf pan. Using the back of a spoon, distribute the batter equally.
9 Evenly sprinkle the granulated sugar (if using) on top of the batter.
10 Bake for 70-75 minutes or until a toothpick inserted in the middle comes out clean (or with a couple of crumbs).
11 Allow it to cool for 30 minutes on a wire rack. Then remove it from the pan and let it come to room temperature completely before serving.