• Preheat oven to 350 degrees.
• Gather all ingredients.
  
• Spray two 8" x 4" loaf pans with the non-stick cooking spray. Sprinkle each pan with 1 Tablespoon Granulated sugar. Set aside.
  

Flour Mixture

• In a large bowl, combine the flour, 1 cup granulated sugar, brown sugar and the next 5 ingredients (Note: if you're adding Pecans or Walnuts, do so now).
  
• Form a well in the center of the flour mixture. Set aside.
  

Zucchini Mixture

• Using a food processor or handheld grater, shred the zucchini and place it in a strainer to drain the liquid - I use a wooden spoon to press zucchini against the strainer, as well as squeezing the shredded zucchini with my hands to get as much liquid out.
• In a large bowl, whisk the milk, vegetable oil, vanilla extract and eggs until well blended. Add the shredded zucchini and mix well.
  

Making the Batter

• Add the Zucchini Mixture to the center of the Flour Mixture.
  
• Mix well using a fork to start with to help break up the shredded zucchini. Then switch to a spoon to ensure that you get all of the ingredients off of the bottom of the bowl.

Baking the Bread

• Divide the batter between the two prepared loaf pans. If desired, you can also sprinkle the tops with more granulated sugar (I do not do this, as I find that the sprinkled sugar inside the pans is usually enough to satisfy our family's sweet tooth).
• Bake for 50-60 minutes (time will vary with each oven). Start checking the loaves around 45 minutes with a wooden pick. Loaves are done when pick comes out clean.
• Cool in their pans on a wire rack for about 10 minutes.
  
• Remove loaves from pans and cool completely on wire rack before slicing...if you can keep the rest of your family from pouncing on them!
• Once completely cooled, slice and enjoy!