Zucchini Date-Walnut Muffins

One taste of Marcia Williamson’s Zucchini Date-Nut Muffins and I was hooked. She shared the recipe and I made them yesterday. Barry’s response was much the same as mine. “These are SO good” he repeated more than more. He described them as crisp on the outside, tender on the inside and bursting with flavor.

The recipe, originally from Linda Strandberg, can be used to make either muffins or loaves of quick bread. Personally I like the idea of muffins as they can be frozen for future use. 

On the original recipe card, Linda also notes that cranberries or rhubarb could replace the zucchini.

 

Zucchini Date-Walnut Muffins   Makes 2 dozen standard size muffins 

1 cup vegetable (canola) oil

2 cups granulated sugar 

3 large eggs

1 1/2 teaspoon vanilla

2 cups grated zucchini (I left peel on and patted off excess moisture)

3 cups all-purpose flour (or use half all-purpose and half whole wheat; I actually used 1 cup white whole wheat and 2 cups all-purpose)

1/2 teaspoons salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon (I used 1 teaspoon)

1 1/2 cups nuts or date & nut mixture (I used 3/4 cup chopped walnuts and 3/4 cup chopped dates

1. Grease and flour or spray muffin tins (I used silicon so omitted this step). Preheat oven to 325°. 
2. In a mixing bowl, blend oil. sugar and eggs.
3. Add zucchini (or substitute cranberries, rhubarb, etc.) and stir. Add vanilla.
4. Mix in dry ingredients, dates and nuts. Avoid overmixing. The batter will be thick.
   
   
   
5. Fill muffin tins about 3/4 full.
   
6. Bake for 25 or 30 minutes or until set and toothpick inserted in muffin comes out clean. 
   
   Dessert Fare: I served our muffins with Fluffy Tapioca Pudding sprinkled with cinnamon.

Variations:

Mini Muffins — Bake 15 minutes.

Quick Bread — divide batter between 3 standard loaf pans and bake 1 hour.

Recipe without photos . . .

Zucchini Date-Walnut Muffins   Makes 2 dozen standard size muffins 

1 cup vegetable (canola) oil

2 cups granulated sugar 

3 large eggs

1 1/2 teaspoon vanilla

2 cups grated zucchini (I left peel on and patted off excess moisture)

3 cups all-purpose flour (or use half all-purpose and half whole wheat; I actually used 1 cup white whole wheat and 2 cups all-purpose)

1/2 teaspoons salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon cinnamon (I used 1 teaspoon)

1 1/2 cups nuts or date & nut mixture (I used 3/4 cup chopped walnuts and 3/4 cup chopped dates

1. Grease and flour or spray muffin tins (I used silicon so omitted this step). Preheat oven to 325°. 
2. In a mixing bowl, blend oil. sugar and eggs.
3. Add zucchini (or substitute cranberries, rhubarb, etc.) and stir. Add vanilla.
4. Mix in dry ingredients, dates and nuts. Avoid overmixing. The batter will be thick.
5. Fill muffin tins about 3/4 full. 
6. Bake for 25 or 30 minutes or until set and toothpick inserted in muffin comes out clean. 

Variations:

Mini Muffins — Bake 15 minutes.

Quick Bread — divide batter between 3 standard loaf pans and bake 1 hour.