This is a delightful, moist, and flavourful treat. It doesn't feel or taste oily like most zucchini bread recipes. I created this recipe to use up those giant zucchinis. It is easily doubled and freezes well.
Line a colander with several layers of paper towels. Place zucchini on top and cover with several more layers of paper towels. Add weight and set aside at least 15 minutes, pressing occasionally to remove moisture.
In a large bowl, combine flour, sugar baking soda, spices, dates (see note at the bottom), and walnuts.
Add zucchini and toss to coat.
In a separate container, mix the molasses with the oil and the eggs.
Create a well in the dry ingredients and add wet ingredients.
Stir with a wooden spoon until uniformly combined.
Pour into a loaf pan (approx. 9x5x3) and bake 50-55 minutes.
NOTE: When chopping dates, I usually add a spoonful of the dry ingredients and toss to coat. This prevents the date pieces from sticking together.