Preheat your oven to 320F/160C. Line and grease a 4 x 8 inch (8x20cm) loaf tin.
Make a date paste: pit and finely chop the dates and add to a pan (or bowl if using the microwave). Add 2 tbsp water (add about 4 tbsp water if the dates are quite dry) and heat up until the dates soften. Take of the heat and use a spoon to mash into a soft paste (it's okay to have little bits of skin left). Let cool while preparing the zucchini.
Shred the zucchini using a grater. Then squeeze the zucchini between your hands to get rid of some of the excess moisture. Make sure to measure the amount after shredding and squeezing - you'll need 2 cups/300 grams. Add to a large bowl.
Add the date paste and coconut oil to the shredded zucchini and mix with a wooden spoon to combine. Then add the eggs, salt, vanilla, cinnamon and nutmeg and give it another good stir.
In a separate bowl, mix the flours with the baking soda. Add to the batter and stir with a wooden spoon until smooth. This is also the time to mix in any extra's like nuts or chocolate chips.
Pour the batter into your prepared baking tin and smooth the top. Top with some walnuts (if using) and bake for 50-60 min (use a skewer to check for doneness). Leave in the tin to cool down for at least 30 min before slicing (if you can wait that long).
Serve fresh or toasted (great for older slices) - perfect on it's own or topped with (nut) butter, honey or chocolate paste. Enjoy!