- 2 1/2 cups whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 2 eggs
- 1 cup sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 3/4 cup apple juice concentrate, thawed
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups shredded, unpeeled zucchini
- 1/2 cup shredded carrot
- 1 cup chopped raisins
- 1/3 cup chopped dates
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish. Whisk together the flour, cocoa powder, baking soda, cinnamon, baking powder, and cloves in a bowl; set aside.
- Beat together the eggs, sugar, applesauce, vegetable oil, apple juice concentrate, and vanilla extract in a mixing bowl until smooth. Stir in the dry mixture alternately with the milk, then add the zucchini, carrot, raisins, and dates; stir until just moistened. Pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes. Cool in the pan set over a wire rack.