Chocolate Zucchini Bread with Walnuts

1. Preheat oven to 350F.  Coat a 9 x 5 x 3-inch non-stick loaf pan with non-stick cooking spray.
2. Combine flours, cocoa, baking soda, cinnamon and baking powder in a large bowl.  In a medium bowl, mix brown sugar, eggs, oil and vanilla until blended. Stir in zucchini and walnuts.
3. Using third of flour mixture each time, add flour mixture alternating with milk to zucchini mixture, stirring lightly after each addition just until moist.
4. Transfer batter to pan. Bake 45 to 55 minutes or until toothpick inserted in middle comes out clean.  Do not overbake.

Note: In quick breads, replace up to half of the all-purpose flour with whole-wheat flour—an easy way to add more nutrition to the bread and enhance the nutty flavor.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.