Whole Wheat Sweet Potato and Zucchini Bread

2 cups whole wheat flour (I prefer whole wheat pastry flour)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups date puree (see previous post for recipe)
3/4 olive oil
3 large eggs
1 teaspoon vanilla
1 1/2 cups grated zucchini
1 1/2 cups grated sweet potato, unpeeled

Preheat oven to 350. Butter and flour 9x5x3-inch loaf pan.  Sift first five ingredients into a medium bowl.  Beat dates, oil, eggs and vanilla to blend in large bowl.  Mix in zucchini  and sweet potato.  Add dry ingredients and stir well.

Transfer batter to prepared pan.  Bake until tester inserted into center comes out clean, about 1 hour 20 minutes.  Cool bread in pan on rack 15 minutes.  Cut around bread to loosen.  Turn out onto rack and cool completely.  Freezes well.