Light-Textured Zucchini Bread

Dawn in Minnesota's Note:

This is from Cooking Light magazine ... and I keep losing it, so am posting it here. Uses lots of zucchini, but gives a much lighter bread than traditional ones where you don't squeeze out the moisture. Hope you enjoy it as much as we do!

• Total Time: 1 hrs 10 mins
• Prep Time: 0 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Serves: 24

Yield: 1.0 loaves

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

Directions:

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