Date Nut Bread Recipe

Preheat your oven to 350°F (180°C), ensuring the rack is positioned in the middle. Line a 9 x 5-inch or 10x4 inch loaf pan with parchment paper, leaving some overhang on two sides, and grease the remaining sides with butter.
butter for greasing the pan
In a mixing bowl, blend together the flours, baking soda, baking powder, and salt.
1 ¼ cup unbleached all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ cup oat flour
In another bowl, whisk the sugars, oil, vanilla, and eggs until well combined. Stir in the grated zucchini, cinnamon, nutmeg, dates, and nuts. Gradually add the dry ingredients to the wet mixture, stirring until just combined; avoid excessive mixing.
2 cups zucchini, 2 eggs, ½ cup brown sugar, ½ cup white granulated sugar, ½ cup olive oil, 1 cup dates, ½ cup roasted walnuts or pecans, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan before transferring it to a wire rack to cool completely.