Grate the zucchini and then squeeze it as dry as you possibly can, and I do mean AS DRY AS YOU POSSIBLY CAN. You want to be certain that your zucchini is absolutely, positively dry. Don’t stop squeezing until there isn’t a single drop of liquid coming out of it; Measure or weigh the required amount and set it aside.
In a medium sized mixing bowl, combine the dry ingredients and mix them with a flat whisk until perfectly combined.
In a separate bowl, combine the mashed avocado, Greek yogurt, buttermilk, date paste, honey and melted coconut oil. Beat with an electric mixer on medium-high speed until well combined, about 1 minute.
Add the eggs and vanilla extract and resume beating until well incorporated. Next, add the dry ingredients and stir with a wooden spoon or rubber spatula until just combined, no more.
Throw in the grated zucchini, dried apricots and walnuts and stir gently with the spatula or wooden spoon until well combined.
Transfer the cake batter to your prepared pan, spread evenly and bake for about 45 minutes or until the top turns a beautiful dark golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan before cutting it into squares.
Store in the refrigerator for up to a week.
*Measure or weigh AFTER squeezing the water out - you'll need about 3 large or 4-5 medium. The color of the skin doesn't matter, it's entirely up to you.