ZUCCHINI AND CARROT CAKES 3 c. all-purpose flour 1 c. whole wheat flour 2 c. sugar 4 tsp. baking soda 2 tsp. baking powder 2 tsp. salt 2 tsp. cinnamon 1 tsp. cloves (ground) 2 1/2 c. corn oil 8 eggs 2 tsp. vanilla 1 (16 oz.) can applesauce 1/2 c. molasses 2 c. grated carrots 2 c. grated zucchini 2 c. chopped walnuts 1 c. chopped dates Preheat oven to 350 degrees. Combine all dry ingredients. In another bowl, combine eggs, oil and vanilla and blend into dry ingredients. Add molasses, applesauce, carrots, zucchini, walnuts and dates. Pour into 3 well greased 9x5 inch loaf pans.