Zucchini Nut Bread

Preheat your oven to 350°F (180°C). Put the oven rack in the middle position.
Line a 9x5-inch or 10x4-inch loaf pan with parchment paper, leaving extra hanging over the edges to help lift out the bread. Grease any exposed sides with butter.
butter for greasing the pan
In a mixing bowl, combine 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 a separate bowl, whisk the sugars, oil, vanilla, and eggs until smooth. Add the grated zucchini, cinnamon, nutmeg, stirring to mix.
2 cups zucchini, 2 eggs, ½ cup brown sugar, ½ cup white granulated sugar, ½ cup olive oil, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Try not to overmix.
Add dates and nuts.
1 cup dates, ½ cup roasted walnuts or pecans
Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan, then transfer it to a wire rack to cool completely. Enjoy!