Zucchini Muffins

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These are delicious! This recipe has been adapted from Straight Up Foods by Cathy Fisher.

Yields: 1 dozen muffins


  • 25 Deglet Noor pitted dates, (200 g/7oz)
  • 1½ cups/12oz water
  • 2 cups/8.5oz whole wheat flour or for gluten free substitute with
    • 1 cup oat flour* 
    • 1 cup millet flour* 
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ tsp cloves
  • 2 cups grated zucchini (142 g/5 oz)
  • ½ cup chopped walnuts (42 g/1.5 oz)
  • ½ cup chocolate chips, optional (60 g/2-3oz)
  • 2 teaspoons vanilla


  1. Bake in a preheated 350°F oven.
  2. In a small bowl, cover the dates with water and add vanilla. Set aside and allow dates to soften. Allow 30 minutes or as long as overnight.
  3. To another bowl whisk together the flour with the baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
  4. Along with the soaking water, blend dates until smooth. An emersion blender or a personal blender like a bullet works well for this. Add blended dates to a large mixing bowl. Add vanilla, grated zucchini, walnuts, and if using, the chocolate chips. Stir to combine
  5. Fill muffin cups to almost full. Silicone muffin cups work best when baking without oil. 
  6. Bake gluten free muffins for 50-55 minutes. Test with toothpick before removing from oven. Bake whole wheat muffins for 35-40 minutes.


Grind oats and millet into a flour using a high speed blender like a VitaMix 

  • 1¼ cup (114 g/4 oz) Old Fashion oats
  • ¾ cup(150 g/5.3 oz dry millet