3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1½ tsp. ground cinnamon
1/2 tsp. salt
8 egg whites
2 cups sugar
1 cup unsweetened applesauce
2 tbsp. vegetable oil or melted butter
1/2 cup buttermilk
1 tbsp. vanilla
1 tsp. finely shredded orange rind or 1 pkt True Lemon or Orange
3 cups shredded zucchini, peeled and seeded (green or yellow)
2/3 cup chopped walnuts or pecans

Preheat oven to 300°F.

Coat a 13x9-inch baking pan with non-stick spray. Dust lightly with flour and tap out excess. Set aside.

In a mixing bowl, combine 3 cups flour baking powder, cinnamon, baking soda and salt. In another large mixing bowl, beat the eggs on the high speed of an electric mixer until soft peaks form (peaks will not form when using whole eggs, so in this case, beat until light and lemony colored). Gradually add sugar. Stir in applesauce, oil or melted butter, buttermilk, vanilla and orange rind.

Stir in the flour mixture, then add the grated zucchini and chopped nuts. Bake until a wooden pick inserted in center of cake comes out clean (about 1 hour). Remove from oven and cool on a wire rack before frosting. Brush with melted butter while still warm to keep crust soft.

Icing: You can dust the top with a sprinkle of confectioners sugar, or drizzle with some Confectioners Icing. If you enjoy frosting, a good choice is Cream Cheese Frosting.