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1 3/4 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. ground cardamom
1/4 tsp. allspice
1/4 tsp. salt
3/4 c. dates, cut into sm. pieces
2 eggs
1 c. sugar
1/2 c. vegetable oil
1 c. grated unpeeled zucchini
3/4 c. chopped walnuts

Preheat oven to 350 degrees. Generously grease 9 1/2 x 4 1/2 inch loaf pan. Line bottom and sides with waxed paper. Sift flour, baking powder, cinnamon, baking soda, cardamom, allspice and salt into medium bowl. Spread dates on sheet of waxed paper. Sprinkle with 1 tablespoon flour mixture.

Combine eggs, sugar and oil in large bowl and beat at medium speed until well blended. Add flour mixture and zucchini alternately to egg mixture, stirring well with wooden spoon after each addition. Stir in dates and nuts. Transfer batter to prepared pan. Bake until tester inserted in center comes out clean, about 1 1/2 hours. Let cool in pan 10 minutes. Remove from pan, let cool completely on rack before serving.

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