Light-Textured Zucchini Bread

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!

• Ready In: 1 hr 10 mins
• Serves: 24
• Yields: 1 loaves

Ingredients

• 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.