Preheat oven to 350 degrees and spray a 9-inch loaf pan with baking spray.
Use strips of parchment paper to create “handles” to easily remove the bread from the pan.
Measure the milk and add one tablespoon vinegar and let it sit while you measure out the rest of the ingredients.
Place both sugars, pumpkin, vanilla extract, milk, and pumpkin in a separate bowl and mix well with a whisk.
Add the flours, baking powder, cinnamon and salt to the wet ingredients and stir to combine.
Fold in grated zucchini and walnuts stirring just until mixed.
Pour mixture into a well sprayed 9 inch loaf pan and bake at 350° F for 70-75 minutes or until a toothpick stuck in the center comes out clean.
Muffins
Divide up the batter into a well-sprayed muffin pan.
Bake five minutes at 400° F and the reduce the temperature to 350° and cook for 15 minutes longer.
Notes
Muffins: Makes 18 regular sized muffins.Be sure to squeeze the zucchini. Don’t worry to get it ALL out but zucchini contains a great deal of water and removing some of the excess water gives better results.Spray the loaf pan well and use the parchment paper “handles” to make removal from the pan much easier.Preheat the oven before baking. A hot oven works best and is essential to activating the leavening so your bread rises properly.Don’t over mix. This activates the gluten too much and may make the bread tough.Check your can of pumpkin! It needs to be puree not pumpkin pie filling!