Preheat your oven to 350 degrees Fahrenheit and lightly grease a bread pan.

Blend the Wet Ingredients

1. Add the diced zucchini (3 cups, diced), eggs (2), granulated sugar (2 Tablespoons), and olive oil (1/4 cup) to your blender.
2. Blend until there are no large zucchini chunks and everything is combined to a slightly chunky texture – it will look like cooked oatmeal.

Make the Zucchini Bread Batter

1.  In a medium-sized mixing bowl, whisk together the all-purpose flour (2 cups – spooned and leveled, see note *), whole wheat flour (1/2 cup – spooned and leveled, see note *), baking powder (2 teaspoons), baking soda (1/2 teaspoon), and kosher salt (1/2 teaspoon).
2. Pour the blended ingredients into the medium-sized bowl that has the whisked dry ingredients.
3.  Add the pine nuts** (1/4 cup) to the bowl.
4.  Gently fold it all together with a spatula until everything is combined and there are no dry flour chunks.

Baking the Zucchini Bread

1. Add the bread batter to your greased bread pan and smooth the top with a spatula.
2. Bake at 350 degrees Fahrenheit for one hour, or until the top is golden brown and a knife can be poked into the middle of the loaf (all the way to the bottom of the pan) and come out clean.
3. Let cool for 15 minutes before removing from the pan and enjoying. Gently slide a knife between the loaf and the edges of the pan to help remove it.