See the Complete Recipe Here at the LA Times
2 egg whites
1/2 teaspoon vanilla extract
Zest of 1 orange
1/2 cup vegetable oil
3/4 cup sugar, plus 1 1/2 teaspoons for topping the tea cake
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (4.25 ounces) flour
1 cup shredded zucchini
3/4 cup toasted walnuts