Set oven to 350℉. Spray a loaf pan 8.5 x 5-inch loaf pan with cooking spray.
Nuts spread nuts in a single layer on baking sheet. Toast while oven is heating for 12-15 minutes. Remove from pan to cool.
Mix oil, yogurt, eggs together until uniform color, then stir in sugar and brown sugar until well blended.
Combine In a separate bowl, stir flours, oats, baking powder, baking soda, salt, and black pepper together.
Spoon flour mixture to egg mixture, stir a few times, (you’ll still have flour lumps). Add pumpkin seeds, zucchini, and herbs. Be really gentle in stirring. If you stir too much, the bread gets tough.
Pour into pan.
Sprinkle If you want to sprinkle a few oats and seeds over top before baking, now is the time do that.
Bake 40-45 minutes, until bread is browned and a toothpick inserted near the center comes out clean. Let cool on cooling rack for 15 minutes, then turn out of pan to cool completely on rack.