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1
Preheat the oven to 350u00b0 F, and position an oven rack in the middle. Grease and flour a 9x5 loaf pan, or grease and line with parchment paper. Set aside.
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2
Trim the ends of the zucchini, and coarsely grate using a box grater or food processor. Transfer the zucchini to a bowl lined with a clean kitchen towel or several layers of cheesecloth. Gather up the cloth into a bundle and squeeze out as much excess liquid as possible. Set aside.
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3
In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
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4
In a medium mixing bowl, whisk together canola oil, olive oil, brown sugar, granulated sugar, eggs, and vanilla extract. Pour the wet ingredients over the dry ingredients. Mix until about half-combined, then add the drained zucchini and walnuts (if using). Mix just until the last streaks of flour are incorporated.
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5
Transfer the batter to the prepared loaf pan and gently even out the top. Bake for 1 hour to 70 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
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6
Remove the pan from the oven and transfer to a cooling rack. Let the bread cool in the pan on the rack for 10-15 minutes, then turn it out onto the rack and let cool completely.
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7
Wrap leftovers tightly in plastic wrap, then in aluminum foil. The bread will keep at room temperature overnight, in the refrigerator for up to a week, or in the freezer for up to 3 months.
