Put flours, sugar, baking powder, cinnamon and salt in a bowl. Whisk well to remove clumps and combine.
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.
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.
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.
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.
Notes
You want to make sure to squeeze the zucchini well to get the water out, if you don’t it will be gummy in texture. I measure and weigh it after I squeeze it out.
Don’t use coconut milk in a can as the fat content is too high and it will make it gummy.
Start with 2 tablespoons milk and mix well to get a batter. If you can’t get a batter after stirring until all the dry ingredients are mixed in then add 1 more tablespoon at a time until you get the batter. The amount varies with how much water you got out of the zucchini. See the photo in the post for what your batter should look like.
We love these even better made in a muffin pan. Start checking them at 30 minutes.