Light-Textured Zucchini Bread

• 3 cups zucchini, shredded
• 4 cups flour
• 1 cup sugar
• 2 tablespoons sugar
• 12 cup walnuts, chopped and toasted
• 14 cup brown sugar
• 5 teaspoons baking powder
• 1 tablespoon lemon rind
• 1 12 teaspoons ground cinnamon
• 12 teaspoon salt
• 14 teaspoon ground nutmeg
• 1 12 cups skim milk
• 6 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs
• cooking spray

1. Preheat oven to 350 degrees.
2. Press zucchini between several layers of paper towels.
3. set aside.
4. Combine flour, 1 cup sugar, walnuts, and next 6 ingredients (through nutmeg) in a large bowl; make a well in center of mixture.
5. Combine milk, oil, vanilla, and eggs in a bowl; stir with a whisk.
6. Add zucchini to wet mixture, stir.
7. Add wet ingredients to flour mixture; stir just until moist.
8. Divide batter evenly between 2 loaf pans coated with cooking spray.
9. Sprinkle each with 1 T sugar.
10. Bake at 350 degrees for 1 hour 10 minutes or until a wooden pick inserted in the center comes out clean.
11. Cool 5 minutes in pans on wire rack, remove from pans to cool completely.

zucchini, flour, sugar, sugar, walnuts, brown sugar, baking powder, lemon rind, ground cinnamon, salt, ground nutmeg, milk, vegetable oil, vanilla, eggs, cooking spray

Taken from www.food.com/recipe/light-textured-zucchini-bread-384616 (may not work)