Adapted from The Kitchn, this is zucchini bread the way I prefer it--minimally sweet, warmly spiced, with a savory edge from olive oil and a bit of whole wheat. Squeezing excess water out of the zucchini makes for a lighter, less gooey cake texture (and lets you cram more zucchini in). Like all quickbreads, this keeps amazingly well in the freezer, and leftover slices are fabulous toasted with a swipe of peanut butter. —ieatthepeach
Preheat the oven to 350º F, and position an oven rack in the middle. Grease and flour a 9×5 loaf pan, or grease and line with parchment paper. Set aside.
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.
In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.
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.
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.
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.
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.