Preheat the oven to 325°F. Lightly grease a loaf pan with nonstick cooking spray or butter.
Peel then grate one medium zucchini. Wrap in a towel and squeeze out as much excess liquid as possible. Measure out 1 cup of grated zucchini and set aside.
In a large bowl, mix together the whole wheat flour, all purpose flour, brown sugar, cinnamon, nutmeg, allspice, baking soda and salt.
In a separate medium bowl, beat the eggs with a fork. Stir in the grated zucchini, applesauce, vegetable oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix together.
Reserve 1 Tbsp of chopped nuts or seeds and set aside.Add the rest of the nuts or seeds to the batter and mix together.
Pour the batter into the greased loaf pan. Sprikle the top of batter with 1 Tbsp of nuts or seeds.
Bake for 50-60 minutes, until top is golden brown and a toothpick comes out clean when poked through the center (mine took 55 mins). Remove from oven and let cool 10 minutes.
Gently invert pan and transfer loaf to a wire rack to let bread cool. Run a knife or spatula along sides if needed to help loosen the loaf.Once cooled, use a bread knife to slice into thin pieces. Serve and enjoy!