Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot

Just saw this recipe online and had to write it down. This just sounds extraordinary. It doesn't hurt that the original recipe came from the Austin American Statesman and was the most searched recipe in their database. This version has been modified for a low-sugar version....

1 cup white whole wheat flour (or all-purpose flour)
3/4 cup Splenda (or sugar)
2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup peeled and grated Granny Smith apple (1 medium-sized apple)
1/2 cup grated carrot (1 medium carrot)
1/2 cup grated zucchini
1/4 cup chopped pecans (or walnuts)
1/4 cup canola oil
1/4 cup buttermilk
2 large eggs
Non-stick spray for coating loaf pan

Preheat oven to 350F and spray a 8 X 4 inch loaf pan with non-stick spray or oil (Or you can use a 9 x 5 inch pan and have a flatter cake). In a large mixing bowl, add white whole wheat flour, Splenda (or sugar), baking powder, and salt. Mix together with large spoon until well-combined.

Add grated apple, grated carrot, grated zucchini, and chopped pecans to the bowl with the flour mixture. Toss ingredients together until all ingredients are well coated with flour.

In a smaller bowl, add canola oil, buttermilk, and eggs, and beat with a whisk for about 30 seconds, until well combined. Pour egg mixture into the other bowl with the flour mixture and stir until just combined. (Mixture will be fairly stiff.)

Pour cake into greased loaf pan. Bake at 350F for about 50 minutes, or until a toothpick inserted into the center of the cake comes out completely clean.

Cool cake in the pan placed on a wire rack for 10 minutes. Then carefully remove cake from pan (use a knife around the edges) and cool cake completely on rack before slicing.