- 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.
To bake into muffins: Divide the batter into 16 muffin cups lined with paper or silicone liners. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.