Grate 1 medium sized zucchini (until you have 2 cups). Set aside. Preheat oven to 350 degrees. Lightly grease 8 ½" x 4 ½" loaf pan (or spray with cooking spray).
Grab a large mixing bowl, add ¾ c brown sugar, 2 T apple cider vinegar, ½ c canola oil, 2 eggs, and 1 teaspoon vanilla to bowl. Beat with whisk or hand mixer until smooth.
In a medium mixing bowl, whisk together 1 c whole wheat flour, ¾ c all purpose flour, ¼ teaspoon baking powder, ½ baking soda, 1 teaspoon salt, and 1 ½ teaspoon cinnamon.
Whisk dry ingredients into wet ingredients. Add shredded zucchini into batter and fold in with a rubber spatula. Pour batter into greased loaf pan. Smooth top with rubber spatula.
Bake bread for 55-60 minutes, or until a toothpick comes out clean (from the center of the bread). Remove from oven, let cool for about 15 minutes, then turn it over onto a cooling rack to cool completely. Slice when cooled.
Reheat or eat at room temperature. Serve with peanut butter or butter.
Video
Notes
If using cooking spray, spray immediately before pouring batter into pan. Spray may pool at the bottom of the pan if it sits too long, and bread may stick to pan.
You can swap the apple cider vinegar for milk. But know that you can't taste the vinegar in the bread. Same with oil, you can swap it out for another neutral oil.
Remove most of the water from the zucchini by pressing the shreads together to release extra water, or press down with clean towels.
Add chocolate chips to batter (when you add the zucchini) if you like chocolate)