Preheat oven to 350°F. Generously grease 9 1/2- x 4 1/2-inch loaf pan. Line bottom and sides of pan 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 of electric mixer 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 1/4 hours (start checking for doneness after 50 minutes). Let cool in pan on rack 10 minutes. Remove loaf from pan and discard waxed paper. Let cool completely on rack before serving.