Zucchini Cake

 

3 cups shredded zucchini

1 cup shredded apple

1 2/3 cups sugar

2/3 cup olive oil (or coconut oil melted)

2 teaspoons vanilla

4 large eggs

1 1/2 cups  whole wheat flour

1 1/2 cups white flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground or grated ginger

1/2 cup coarsely chopped nuts

1/2 cup raisins

1/2 cup dried cranberries

Butter and flour bunt pan, cook at 350 for 70 minutes or until poked toothpick or fork come clean and top is toasted.

Let cool before flipping cake onto a plate. 

Top with desired frosting.