Instructions:

• Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
• Grease your 9x13-inch baking pan with a bit of olive oil or line it with parchment paper for easy removal.
• Using a grater, finely grate the zucchini. You can leave the skin on for added nutrients and color.
• In a large mixing bowl, whisk together the gluten-free flour, dark brown sugar, cocoa powder, baking soda, baking powder, and kosher salt until well combined.
• In another bowl, combine the lightly beaten eggs and olive oil. Whisk until fully blended.
• Add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
• Gently fold in the grated zucchini and date crumbles until evenly distributed throughout the batter.
• Pour the batter into the prepared baking pan, spreading it evenly.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. Once cooled, slice and serve.