1 1/2 cups (7.5 oz) flour
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla
1 zucchini
1/2 cup chopped walnuts
Preheat oven to 350 and grease a loaf pan with baking spray.
In a mixing bowl, combine flour, sugar, brown sugar, baking soda, salt, and cinnamon.
In a liquid measuring cup, combine eggs, oil, milk, and vanilla. Pour the wet ingredients into the dry and whisk until barely combined.
Shred the zucchini onto a double layer of paper towels. Wrap the zucchini and squeeze it in the paper towels over the sink to remove as much moisture as possible. Add the zucchini and walnuts to the batter and fold with a spatula until evenly combined.
Scrape into the loaf pan and bake until it registers 200 degrees in the center, about 75 to 90 minutes. Cool in the pan for 10 minutes, then run a knife around the edge of the pan and turn out onto a cooling rack to cool completely.
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