Zucchini Bread

3 cups shredded zucchini (about 3 medium)
4 cups all-purpose flour
1 cup plus 2 tbsps granulated sugar, divided
½ cup chopped walnuts, toasted
1/4 cup packed brown sugar
5 tsps baking powder
1 tbsp grated lemon rind
1-1/2 tsps ground cinnamon
½ tsp salt
1/4 tsp ground nutmeg
1-1/2 cups skim milk
6 tbsps vegetable oil
2 tsps vanilla extract
2 large eggs

Preheat oven to 350 . Press zucchini on several layers of paper towels. Cover with additional paper towels set aside. Combine flour, 1 cup granulated sugar, walnuts, and next 6 ingredients (walnuts through nutmeg) in a large bowl make a well in center of mixture. Combine milk, oil, vanilla, and eggs in a bowl stir with a whisk. Add zucchini stir. Add to flour mixture stir just until moist. Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Sprinkle each with 1 tbsp granulated sugar. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack remove from pans. Cool completely on wire rack.