• To begin, preheat your oven to 350 degrees.
• Shred two zucchinis – enough to make 2 cups.
• If your zucchini is very moist, place it in a sieve to drain off any excess liquid.
• In a bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, and baking powder. Stir them all together and set aside for now.
• In your mixing bowl, beat together the eggs and sugar.
• Mix in the extra virgin olive oil, applesauce, and vanilla. Beat until smooth.
• Add in the flour mixture and again, mix and then beat until smooth.
• Stir in the nuts, raisins, and zucchini.
• Spread the batter into a 9x13 cake pan that has been greased & floured or sprayed with baking spray.
• Bake for 40-45 minutes, or until it tests done with a toothpick in the center.
• Set the cake on a cooling rack and allow it to cool completely, about an hour or so.
• When the cake is completely cooled, prepare the frosting.

For the Frosting:

• Beat the butter and cream cheese together until they are nice and fluffy.
• Mix in the vanilla.
• Add in the powdered sugar, stirring and then beating until airy. The frosting should be creamy. If it is too heavy, mix in the milk to make it easier to spread.
• Spread over the cake.
• Enjoy!