White Zucchini Cake

1/4  cup		room temperature butter
1/4  cup		canola oil
1/3  cup		splenda
1/2  teaspoon		good quality vanilla
3		egg whites
2  cups		flour
2  tablespoons		cornstarch
3  teaspoons		baking powder
1/4  teaspoon		salt
2/3  cup		milk (I used skim)
1  cup		drained (mostly dry) finely shredded zucchini
1/2  teaspoon		lemon zest

Tip: For nutritional information on all the ingredients in White Zucchini Cake just click on each ingredient name. Then adjust the serving size for any White Zucchini Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees. Prepare two 8in baking pans.
In mixer with whisk attachment, combine butter, oil, sugar, vanilla and egg whites. Beat on med for 30 seconds, then on high for 2-4 minutes. You are looking for a light and fluffy sugar mixture.
In separate bowl, sift together flour, cornstarch, baking powder, and salt. Alternating as you go, add the flour mixture and milk to sugar mixture. Mix on low to med. until just combined. Remove bowl from mixer and add zest and zucchini. Fold in by hand.
Pour batter into prepared pans and bake 25-30 minutes.