3/4cuppitted and chopped medjool dates (105g, or approximately 6 large dates)
Instructions
Begin by using a nut milk bag, cheesecloth, or tea towels to wring some moisture from the grated zucchini. This will ensure that your batter is moist, but not gummy. Set the squeezed zucchini aside.
Preheat your oven to 350F. Lightly oil and flour a 8.5 x 4.5 x 2.75 inch / 21 x 11 x 6 cm loaf pan.
Whisk together the flour, baking powder and soda, ginger, cinnamon, and salt in a large mixing bowl.
In a separate bowl, whisk together the buttermilk, sugars, and oil. Pour this wet mixture into the flour mixture. Whisk the batter together well, so that you have a smooth batter (unlike batter with gluten, this batter can't be overworked). Fold the prepared zucchini and chopped dates into the mixture, so that they're evenly incorporated.
Pour the batter into your prepared loaf pan. 50-60 minutes, or until the top of the loaf is domed and set, and the entire loaf appears a deep, golden brown. Wait a full two hours before removing the loaf from its pan. Then allow it to cool on a wire cooling rack for at least another hour. Slice and serve or store. Slices of the zucchini bread will keep in an airtight container at room temperature for up to two days. They can also be frozen for up to eight weeks.