Zucchini Bread

1 1/2 cups whole-wheat flour
Vegetable oil spray
1 1/2 cups all-purpose flour
1 cup brown sugar, lightly packed
1 tbsp baking powder
1/4 tsp salt (optional)
1 tsp ground cinnamon
2 cups shredded, unpeeled zucchini (about 2 small)
1 cup raisins
1/4 cup finely chopped walnuts
2 large egg whites
1 1/2 cups skim milk
1/4 vegetable oil
1 tsp vanilla extract

Preheat oven to 350 F. Grease a loaf pan with vegetable oil spray.

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.
Remove from pan and allow to cool.

To store, wrap loaf in foil to preserve moisture. Loaf can be frozen for later use.