Zucchini Date & Nut Muffins

Remembering the zucchini loaves or breads of the past; I wanted to make something equally as good and with a bit more substance hence the flaked coconut, ground flax seed and chopped dates and chopped walnuts. Plus I had some items in my pantry that I wanted to use up. These muffins are perfect for breakfast or a snack.  

Zucchini Date & Nut Muffins

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makes approximately 12 muffins

3 cups unbleached all purpose flour

2 teaspoons baking soda

1 to 2 tablespoons ground flax seed
1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon mixed spice
1/2 cup shredded coconut
1 cup chopped walnuts 
1/2 cup chopped dates 

1 cup sugar

2 eggs, beaten

3/4 cup unsalted butter, melted

2 teaspoon vanilla

3 cups grated zucchini

chopped dates, for the top, optional

Preheat oven to 350ºF. Line a muffin cups with paper liners. 

In a bowl combine the flour, baking soda, ground flax seed, salt, cinnamon, mixed spice, shredded coconut, chopped dates and chopped walnuts. 

In a large bowl combine the sugar, eggs, vanilla, melted butter and grated zucchini together. Stir the flour mixture into the zucchini mixture. Place chopped dates on top. Bake for 25 to 30  minutes or until the muffin springs back when pressed. 

Notes: if you feel like the muffin batter is just a bit dry add 1 to 2 tablespoons of milk or soy milk to create a more sticky batter.