• 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.
  1 cup coconut or almond milk, 1 tablespoon vinegar
• Place both sugars, pumpkin, vanilla extract, milk, and pumpkin in a separate bowl and mix well with a whisk.
  ½ cup brown sugar, ¾ cup granulated sugar, 2 teaspoon vanilla extract, 1 cup pumpkin puree
• Add the flours, baking powder, baking soda, cinnamon and salt to the wet ingredients and stir to combine.
  1 ½ cup all purpose flour, 1 ½ cup 100% whole wheat flour, 1 tablespoon baking powder, 1 teaspoon baking soda, 1 ½ teaspoon cinnamon, ¼ teaspoon salt
• Fold in grated zucchini and walnuts stirring just until mixed.
  1 cup zucchini, ½ cup chopped walnuts
• 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. Makes about 18 muffins.