Preheat oven to 375F. Grease a loaf pan with cooking oil spray and line with parchment paper. Set aside.
Place a colander over a bowl, and cover with a kitchen towel. Add the zucchini to the kitchen towel and wring out the excess moisture. Keep the grated zucchini in the kitchen towel over the colander while you prepare the rest.
In a stand mixer fitted with the whisk attachment, or in a medium mixing bowl using electric beaters, beat the eggs for 2-3 minutes until very frothy and pale yellow. It’s important you beat the eggs for the full time so that they take on air, which will help the loaf rise.
Whisk in the almond milk, fresh lemon juice, olive oil, coconut sugar and vanilla. Mix until well combined.
In a separate mixing bowl, whisk together the almond flour, arrowroot starch, flaxseed meal, baking soda, salt, cinnamon, and nutmeg.
Working in batches if needed, add the dry ingredients to the wet ingredients, and mix on low until the mixture is evenly combined, scraping down the sides of the bowl as needed.
Transfer the grated zucchini from the kitchen towel to the batter. Add the lemon zest, orange zest, dates, and walnuts and using a rubber spatula, fold in the add-ins until the batter is just combined.
Pour the batter into the prepared loaf pan and top with turbinado sugar if using. Transfer the loaf to the middle rack of the oven, and bake for 55-60 minutes, or until a knife can be inserted into the center of the loaf and it comes out clean. If the top of your loaf starts to become overly browned, tent with foil and continue cooking until the bread is cooked through.
Remove the loaf from the oven and let stand for at least 1 hour until trying to slice it. To serve, slice into 1” thick slices.
Store in an airtight container, separating the slices with a sheet of parchment paper to keep them from sticking. The zucchini bread will last for 3-4 days in the fridge, or for weeks in the freezer. To toast, heat a slick of ghee in a hot griddle, and cook on each side for 2 minutes until golden brown and toasted.