Zucchini Spice Snack Cake

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! 

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