Healthy Zucchini Bread - Attempt #1

Three small loaves are in the oven right now, but I don't have high hopes.  I realized as soon as I set the timer that I'd forgotten the ground flaxseed meant to bind everything together.  I also made a lot of changes from the healthy carrot bread based on instinct and also what I had on hand, which is why I'm typing this up immediately, just in case it turns out okay and I want to refer back.  Here is what I did, and I will report back afterward about how it turned out:

Ingredients
2 cups grated zucchini (approximately -- I didn't even measure; I used the fine grater and did NOT drain the liquid)
3 cups whole wheat pastry flour
1 tbs cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 heaping cups Medjool dates + 2 cups boiling water + a couple pineapple rings and a few tbs juice, all combined in blender
1 cup raisins (it just wasn't sweet enough without)
1 cup dry toasted walnuts
1/2 cup quick cooking oats
about 1 cup homemade date syrup (because it was in the fridge and I wanted to get rid of it)
1/2 cup Ezekiel 4:9 cinnamon raisin cereal (because the consistency at that point felt a little too runny, probably on account of the date syrup, and I didn't want to grind up more oats and also no one in the house eats this cereal anymore and it would be nice to get rid of it)

Directions
1) Combine dry ingredients minus the nuts and oats (and cereal and raisins).  Meaning combine the dry ingredients with a flour-like texture.

2) Combine the blended date/pineapple slurry you just made with the vanilla and grated zucchini (i.e., the wet ingredients).  This part should've also included 2 tbs ground flaxseed.  Then stir in the dry ingredients until fully incorporated.

3) Stir in the nuts, oats, cereal, and raisins.

4) Spray mini loaf pans (it's easier to get something this dense fully cooked without burning the edges by using smaller loaf pans) with Pam and fill each halfway with batter.  Bake in preheated oven at 350 degrees Fahrenheit for 30 minutes.  I just checked mine at the 30 minute point and put them in for another 10 because they aren't done in the middle.  They will probably end up baking for at least 50 minutes, but I'll keep checking them by stabbing them in the center with a toothpick to see if it comes out clean yet.

Okay, so I probably should've baked them at 375 instead of 350 and I probably should've used the amount of oats and nuts that are in the carrot cake recipe because, while the flavor of this bread was good and the sweetness seemed right, the texture was wrong and the centers of the loaves weren't fully cooked even after 50 minutes and even after the toothpick was seemingly coming out clean.  It's hard to make the texture good on a whole-grain, no oil bread.  It's edible and it will get eaten -- I put one sliced loaf in the fridge and the others in the freezer -- and Simran said she likes it better than the carrot cake bread and wants to eat it for breakfast tomorrow, but I think it was mostly because 1 tbs of cinnamon turned out to be a good amount.  Next time I make this, I will remember the flaxseed and increase the walnuts to 1.5 cups at least.  Rather than doubling the oats, I'll probably use the rest of that Ezekiel cereal we have and then add oats until I'm at 2 cups in total.