Zucchini Cake

• 3 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup applesauce
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 3 egg whites
• Grated rind of one orange
• 2 cups shredded zucchini
• 1/2 cup cut-up dates

1. Preheat oven to 350 degrees.
2. Spray a bundt-style pan or 10-inch spring-form pan with center hole with nonstick cooking spray.
3. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
4. Beat together applesauce, sugars, egg whites and orange rind.
5. Blend in flour mixture with mixer at medium speed, beating only until smooth; do not overbeat.
6. Stir in zucchini and dates.
7. Pour batter into prepared pan and bake 45 to 50 minutes or until knife inserted near center comes out clean.
8. Remove cake from pan, or if using spring-form, remove sides of pan and put cake on wire rack to cool completely.

cake flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, salt, applesauce, brown sugar, sugar, egg whites, orange, zucchini, dates

Taken from cooking.nytimes.com/recipes/6950 (may not work)