Using shred disc in the food processor, shred Zucchini and Onion together and place on several layers of paper towel to drain moisture off; place in large mixing bowl with two egg yolks and mix gently. Stir in the whole wheat flour, baking powder, Basil, Salt and Pepper to taste. In separate bowl, whisk egg whites until foamy (soft peaks) and gently incorporate the whites into the Zucchini/yolk mixture. Prepare a pan with olive oil cooking spray and dollop fritter batter into pan using about 1/2 cup of batter for each fritter; brown on one side then spray with olive oil and flip to brown the other side. Keep warm in the oven until ready to serve.