0 Preheat oven to 350 F/ 175 C.
1 Put flours, sugar, baking powder, cinnamon and salt in a bowl. Whisk well to remove clumps and combine.
2 Make a well in the middle and add the zucchini, milk, apple sauce and vinegar. Mix to form a thick batter. It may seem dry at first, but keep mixing. The zucchini will add moisture as you mix it and it will turn into a thick batter.
3 Pour into a prepared loaf pan (I use a little coconut oil spray and rub it around). If you want, you can top with some nuts.
4 Bake for 36-40 minutes. Until the top is browning and a toothpick comes out dry with crumbs on it. If you use a glass pan instead of a metal one, it may take longer.
5 Allow it to cool completely. I leave it on the counter for a few hours before cutting. If you cut too soon then it will be gummy and mushy. You can also put it in the fridge.
