Makes a 9x13 pan, stays moist for days!  

1 cup chopped dates 
2 cups grated zucchini
1 cup white sugar
1 cup brown sugar 
1 1/2 cups flour 
2 tsp. baking soda
1 tsp. baking powder 
2 tsp. cinnamon 
1 tsp. ground ginger 
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1 tsp. salt 
1 cup oil (canola, vegetable or olive) 
1 tbsp. vanilla
3 large eggs 
1 tbsp. orange or lemon rind (optional) 

1. Preheat oven to 350
2. Line a 9x13 pan with parchment paper, or grease lightly with butter 
3. Place dates in a bowl and cover with hot tap water.  Set aside while you continue with recipe. 
4. Grate zucchini and set aside.  
5. In a large mixing bowl place both sugars, flour, baking soda, baking powder, all the spices and the salt.  Whisk together until well combined.  
6. Make a bit of a well in the bowl, and add in oil, vanilla and eggs.  Use a wooden spoon to beat all together well.  
7. Drain dates and stir in with zucchini and zest, if using. 
8. Scrape into prepared pan, and bake for 45-55 minutes, or until a toothpick comes out clean. 
9. Cool completely in the pan on a rack.  Snack away! Perfect for breakfast on the run too!