Zucchini Cranberry Coconut Bread

Ingredients

• 2 cups zucchini, grated, tightly packed
• 1 cup nuts, chopped (I use pecans)
• 3 oz dried cranberries
• ½ cup shredded unsweetened coconut
• 1 cup virgin coconut oil
• 1 ¾ cups sugar (I use coconut sugar)
• 3 free-range eggs, beaten
• 1 tsp vanilla
• 2 cups white whole wheat flour
• 1 cup all-purpose flour
• ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp sea salt