With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 23 X 13-cm (9 X 5-inch) 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. Set aside.
In another bowl, combine the brown sugar with the oil and eggs with a whisk until well incorporated. Stir in the zucchini and dry ingredients. Add the dates and nuts.
Pour into the prepared pan. Bake for about 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 about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.