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Preheat the oven to 350°F.
Combine the flours, sugar, baking powder, cinnamon, baking soda, and nutmeg in a large bowl.
Combine the zucchini, milk, canola oil, lemon zest, and egg in a bowl.
Pour the wet ingredients into the dry ingredients and stir.
Pour the batter into a loaf pan sprayed with cooking spray.
Bake for about 55 minutes or until a cake tester comes out clean.
Cool for about 10 minutes on a cooling rack.
Remove loaf from pan and allow to cool the rest of the way on the cooling rack.
Once completely cooled, combine the powdered sugar and lemon juice and drizzle over the loaf.
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