Whole-wheat Zucchini Bread

This post is to celebrate my 1st baking project! My roommie and I tried many ways to reduce fat/carb portion in the bread and still kept it yummy. Baking for me was always a mind hurdle since I am so afraid of looking at the different equipment and have no where to go. However, it turned out not so hard and fun!
Original recipe from Evelyn Tribole's Healthy Homestyle Cooking. 

Tips:
Replacing sugar with pear sauce (just cup pear into pieces and melt them down with water);
Using non-fat cream instead of butter cream;
Using some oatmeal to replace the flour

Ingredients:

• 1 cup all-purpose flour
• 2 cups oatmeal
• 2 teaspoons baking powder
• 1 teaspon baking soda
• 1.5 tea spoons ground cinnamon
• 6 egg whites
• 2 cup unsweetened pear sauce 
• 1.5 cup non-fat french vanilla coffee cream
• 1.5 cups shredded zucchini
• 1.5 cup raisins
• 1 cup walnut

Steps:

1. Preheat oven to 350 degree
2. In a large bowl, stir together all-purpose flour, whole-wheat flour, baking powder, cinnamon, baking soda;
3. In another large bowl, beat the egg whites till foamy. Stir in the pear sauce, coffee cream. Then stir the zucchini until well combined;
4. Add the zucchini mixture to the flour mixture and stir just until moistened. Fold in the walnuts and raisins. 
5. Pour the batter into the a pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pan for 10 minutes. Then removes the bread and cool completely on a wire rack before slicing.