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Chocolate Zucchini Cake

2 cups unbleached all purpose flour
1 cup whole wheat flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
1/8 tsp cinnamon
4 large eggs
2 cups sugar
1 1/4 cups vegetable oil
3 ounces unsweetened chocolate, melted, cooled
1 1/2 tsp pure vanilla extract
1/2 tsp almond extract
1 cup chopped pecans or walnuts
1/2 cup raisins or chopped dates
3 cups coarsely shredded zucchini Place rack in center of oven and heat oven to 350 degrees. Butter a 12-cup bundt pan or two 8- by 4-inch loaf pans; dust lightly with flour. Sift dry ingredients together and set aside. Beat eggs and sugar together with an electric mixer until fluffy. Add oil and mix well; add chocolate and extracts. Fold in dry ingredients, nuts and raisins; stir in zucchini. Transfer to prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in pan 10 minutes, then invert onto a wire rack and cool completely. Frost with chocolate glaze or sprinkle with confectioners` sugar, if desired.