1 1/2 cups
In a large bowl, combine whole-wheat and all-purpose flours, sugar, baking powder, salt and cinnamon. Stir in zucchini, raisins and nuts; set aside.
In a smaller bowl, beat together egg whites, milk, oil and
vanilla. Add liquid ingredients to flour mixture and stir lightly to moisten.
Pour into greased pan and bake 1 hour, or until a cake tester inserted into the
center of the loaf comes out moist, but not wet.
To store, wrap loaf in foil to preserve moisture. Loaf can be
frozen for later use.