Preheat oven to 350° F.

Mix 2 tablespoons of ground flax meal with 5-6 tablespoons of water and set aside.

In a large bowl, mix together 1 cup whole wheat flour, 1 cup white flour, 1 ½ tsp. baking soda, ½ tsp. baking powder, ½ tsp. salt, 1 ½ tsp. ground cinnamon and ¼ tsp. fresh ground nutmeg.

Using a food processor or grater, shred 1 ½ cups of zucchini.

In a medium bowl, whisk together the shredded zucchini, ½ cup unsweetened applesauce, ½ cup dark brown sugar, ¼ cup granulated sugar, 1 tsp. pure vanilla extract, your thickened flax eggs and ¼ cup melted coconut oil.

Pour your wet ingredients into the dry bowl and stir until just combined.

Chop up 5 medjool dates and 1/2 cup of roasted cashews. Fold them into your batter and spread the batter into a greased standard size loaf pan.

Bake at 350 degrees for approximately 50 minutes or until a toothpick comes clean.

Remove the bread from the pan immediately and allow it to cool before slicing.