Preheat the oven to 350°F and spray a standard loaf pan with cooking spray. In a large mixing bowl, combine the whole wheat flour, all-purpose flour, salt, baking soda, baking powder, and spices.
Cooking spray, ½ cup (76 grams) whole wheat flour, 1 ¼ cup (150 grams) all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg
Whisk together the eggs, canola oil, brown sugar, milk, lemon juice, and vanilla extract in a separate large bowl. Add the grated zucchini and dried strawberries to the wet ingredients to allow the strawberries to hydrate just slightly.
2 large egg, ¾ cup canola oil, ½ cup brown sugar, ¼ cup almond milk, 2 tablespoons (approx. 1 whole lemon) fresh lemon juice, 2 teaspoons vanilla extract, 1 medium zucchini, 1 cup freeze dried strawberries
Form a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the wet ingredients into the dry ingredients until most of the flour is moistened and only a few lumps remain, taking care not to overmix the batter.
Pour the batter into your prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.