2 cups whole-wheat flour, preferably white whole- wheat
1 1/2 cups oat flour
1 1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger
2 1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 large eggs
½ cup coconut oil
3 tablespoons honey
2 teaspoons vanilla extract
1 pound zucchini, shredded (about 3 ½ cups)
¾ cup rolled oats
1 cup whole pecans
1 cup raisins (optional) - I opted for none
Preheat oven to 350 degrees F. Coat 2 1.5-quart loaf pans with cooking spray.
Pour boiling water over the dates and let sit until softened, about 15 minutes.
Meanwhile, whisk whole-wheat flour, all-purpose flour, spice, baking powder, baking soda and salt in a medium bowl.
Transfer dates and their soaking liquid to a food processor and process until smooth. Add eggs, oil, honey and vanilla and process until smooth. Pour date mixture into a large bowl. Stir in zucchini. Add the flour mixture and stir until just combined. Add the oats and raisins and stir until just combined. Divide the batter between the two prepared pans.
Bake until golden brown, puffed and a toothpick inserted in the center comes out with moist crumbs attached, 55 minutes to 1 hour. Allow loaves to cool in their pans at least 15 minutes before turning out onto a wire rack to cool.