Apple Zucchini Walnut Bread

1 cup finely grated zucchini 
1 cup grated McIntosh apple, peeled and cored
1 1/4 cups packed dark brown sugar
1 cup canola oil
3 large eggs
1 1/2  teaspoons vanilla extract
3 cups plus 1/2 teaspoon all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 1/2 cups chopped walnuts
A can of nonstick spray
parchment paper
Preheat the oven to 375 degrees. 

Coat 2 - loaf pans with nonstick spray. 

Line the pans with parchment paper and spray the paper.

 
Combine the zucchini, apple, brown sugar, oil, eggs, and vanilla extract in a bowl and mix well. 

Add the 3 cups flour, salt, baking powder, baking soda, cinnamon, and nutmeg to the bowl and blend evenly. 

 Shake the nuts with the remaining 1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the chocolate chips,  nuts and add the extract.

Divide the batter into the 2 loaf pans.  Bake until a toothpick in the middle comes clean out of each loaf, around 50 minutes to 1 hour. Remove the bread to a wooden board or wire rack to cool.