1 ¾ cups (265 g) unbleached all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 1/4 cups (265 g) brown sugar

1/2 cup (125 ml) canola oil

2 eggs

2 cups (260 g) zucchini, grated

¾ cup (130 g) dates, pitted and diced

¾ cup (75 g) roasted walnuts, chopped

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 9 x 5-inch (23 x 13 cm) loaf pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.

In a bowl, combine the flour, baking soda, baking powder and salt.

In another bowl, whisk the brown sugar with the oil and eggs until well combined. Stir in the zucchini and dry ingredients. Add the dates and nuts.

Pour into the prepared pan. Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Remove from the pan and cool on a wire rack.

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