Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper. Slightly oil paper. Set aside.

I went with earth balance butter coating, then lightly flour.

Cut zucchini in half and take it out the insides (extremities). Some prefer to skin do not. Grate zucchini, and place in bowl. Once in a bowl, you will need to get the extract the excess water from zucchini. I do this by using a paper towel and your hands. Squeeze zucchini to water is extracted.

In a separate mixing bowl, add wet ingredients (oil, milk, and applesauce). Whisk together, then add sugars and mix well.

To that wet mixture, add veggies, nut/berry mixture, and spices. Fold mixture together well.

Gentle add the dry mixture, and stir gently. To not overdue the mixing process, it will make dough sticky or gummy.

You can add dry ingredients in 2 separate batches to avoid any dry clumps or lumps on dough.

Pour batter into prepared loaf pan and bake at 350F for 50-55. This will vary. You can check to see if it is done by poking a toothpick through the middle of the loaf. If the toothpick comes out clean, you are good to go.

Transfer to a cooking rack and let sit cool off for about 2 to 3 hours. It's easier to cut when cooled off completely l.