Hi Shana,
Is it the Teatime Zucchini Bread you are asking about? I’ve included the text below, and will try and get the recipe and image up on the site soon. In addition, we've just added the super-easy Zucchini Bread recipe to the site.

Teatime Zucchini Bread
Grandma often served this moist bread with a piping-hot cup of tea sweetened with a touch of honey.

Preparation time: 25 minutes
Baking time: 30 to 35 minutes
Serves 16

1 cup shredded zucchini
1 cup chopped pitted dates
1 cup water
1 cup whole-wheat flour
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon each salt and baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 large eggs

1. Preheat the oven to 350F. Lightly spray 8x4x2-inch loaf pan with nonstick cooking spray.

2. Press moisture out of shredded zucchini with paper towels; set aside.

3. Combine chopped dates and water in small saucepan. Bring to a boil over medium heat. Remove from heat; let stand about 15 minutes.

4. Combine whole-wheat flour, all-purpose flour, sugar, baking powder, salt, baking soda, ground cinnamon and ground cloves in large bowl. Beat eggs with fork in medium bowl; stir in date mixture and zucchini. Stir egg mixture into flour mixture just until dry ingredients are moistened. Pour batter into prepared pan.

5. Bake until toothpick inserted into center comes out clean, about 30 to 35 minutes. Cool 5 minutes. Remove from pan. Cool zucchini bread completely on wire rack.

Grandma’s Secret Tip
Grandma had a trick to keeping the chopped dates from clumping together in this flavorful bread. Before combining the dates with the water in the saucepan, she would separate the pieces with her fingers.