2 egg whites
1/4 cup olive or avocado oil
1/4 cup white sugar
1/4 cup brown sugar
1 cup shredded zucchini
1 1/2 cups whole wheat or All Purpose Flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice

Preheat oven to 350°F.

Add egg whites to a bowl and beat until foamy. To the egg whites beat in 1/4 cup oil and a 1/4 cup each white and brown sugar. Beat until smooth and creamy. Add The shredded Zucchini. DO NOT drain the water off the Zucchini or else batter will be dry.

In a separate bowl, combine dry ingredients. Stir until well combined. Slowly add dry ingredients to the wet. Stir until well combined.

Spoon batter in 1 loaf pan or 10-12 Muffins.

Bake in a preaheated 350°F oven for 50-60 minutes for a loaf or 18-20 minutes for muffins.

Let cool 10 minutes before removing from pan.

Enjoy warm with a cup of tea and low fat butter!

Yield: 1 loaf or 10-12 muffins.

Submitted by: Elizabeth