4 egg whites
3/4 c. sugar
1/2 c. buttermilk
2 c. raw, grated zucchini
1 Tbsp. vanilla
1 1/2 c. white flour
1 1/2 c. wheat flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon

Combine in mixing bowl the first 5 ingredients. Sift together the dry ingredients and add to zucchini mixture and stir until blended. Pour into 2 greased 8-inch bread pans. Bake 1 hour at 350°. Remove from pans and cool on rack.

Option: Frozen zucchini may be used if pureed in blender.