1 1/2 c. flour
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
2 lg. egg whites
1/3 c. vegetable oil
1 1/2 tsp. vanilla
1 1/2 tbsp. sugar
1 1/2 c. well packed shredded summer squash, no seeds

Place dry ingredients in bowl and mix. Place other ingredients (except squash) in large cup and mix well with fork. Add squash to flour along with oil mix and beat at medium speed until creamy. Pour into 9 x 5 x 3 inch loaf pan greased. Bake at 375 degrees for about 45 minutes (until toothpick comes out clean). Cool in pan 10 minutes. Turn out on rack and cool to room temperature. Yields: about 18 slices.