Moist Zucchini Bread

Preheat oven to 350 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray.

Whisk eggs, sugar, oil, lemon zest and vanilla in a large bowl. Whisk all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt in a medium bowl.

Add the dry ingredients to the wet ingredients and mix until smooth. Fold in zucchini and ground pecans (or pecan meal). Divide the batter into the prepared pans and smooth the tops.

Bake until a toothpick inserted into the center of each loaf comes out clean, about 1 hour.

Let the loaves cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing, about 1 hour.