3-ingredient Chocolate Covered Nutty Date Bars

Quick and easy and great for those who need a gluten-free treat without added sugar (of course, the sweetness of dates should satisfy anyone with a sweet tooth).

3-ingredient Chocolate Covered Nutty Date Bars

12 Medjool Dates (about 1 cup packed, pitted and soaked for 5 minutes & then drained (unless they are super fresh and sticky)

1 1/2 cups mixed nuts (I used whole almonds, pecans and walnuts)

1 cup (about 6 oz.) dark chocolate (I used chips)

1. Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside. 
2. Date & Nut Layer: In a food processor add drained/pitted dates and nuts. Pulse until dates and nuts have broken down, and only small pieces of nuts can be seen. Mixture should be slightly sticky. (If not, add a few drops of water until it does become slightly sticky.)
   
3. Transfer mixture to prepared pan, pressing evenly into all corners and press down flat. I used another loaf pan and pressed it into the mixture for a firm, flattened layer.
   
4. Chocolate Layer: Add chocolate to a small saucepan; heat over  low heat, stirring frequently until smooth. 
   
5. Pour over bars and spread evenly.
   
6. Place bars in freezer for 10 minutes to allow chocolate layer to set, or refrigerate for a about 30 minutes. Or, my preference is just to let them set up at room temperature.
7. Remove bars by grabbing the overhanging parchment. Cut into bars. 
   
   
   

Recipe without photos . . . 3-ingredient Chocolate Covered Nutty Date Bars

12 Medjool Dates (about 1 cup packed, pitted and soaked for 5 minutes & then drained (unless they are super fresh and sticky)

1 1/2 cups mixed nuts (I used whole almonds, pecans and walnuts)

1 cup (about 6 oz.) dark chocolate (I used chips)

1. Line a 9×5 loaf pan with parchment paper, allowing for overhang on the end; spray with pan release and set aside. 
2. Date & Nut Layer: In a food processor add drained/pitted dates and nuts. Pulse until dates and nuts have broken down, and only small pieces of nuts can be seen. Mixture should be slightly sticky. (If not, add a few drops of water until it does become slightly sticky.) 
3. Transfer mixture to prepared pan, pressing evenly into all corners and press down flat. I used another loaf pan and pressed it into the mixture for a firm, flattened layer.
4. Chocolate Layer: Add chocolate to a small saucepan; heat over  low heat, stirring frequently until smooth. 
5. Pour over bars and spread evenly.
6. Place bars in freezer for 10 minutes to allow chocolate layer to set, or refrigerate for a about 30 minutes. Or, my preference is just to let them set up at room temperature.
7. Remove bars by grabbing the overhanging parchment. Cut into bars. 

Almond Delights or Almond Datelights — gluten free with natural sugar

These bars are delightful or should I say datelightul? I’ve seen versions of these called Snickers Bars with almonds but, personally, I don’t think the name fits. I thought of Almond Joy but there’s no coconut! These delightful bars begin with a base of almond flour (along with oat flour) mixed with almond nut butter and date or maple syrup. A date paste composes the gooey, caramel-like layer that is topped with toasted, sliced almonds and then spread with dark chocolate. Created to delight, these bars are also gluten-free and use only natural sugars. This is a nutrient-packed recipe so watch out as they are also packed with calories . . . but these bars are so rich that a small one satisfies most sweet lovers. 

Almond Delights or Almond Datelights    Yield: 8x8-inch pan; about 12 bars

Bottom Crust 

3/4 cup almond flour

1/4 almond butter, no sugar added

1/2 cup oat flour (to make your own – add a little over 1/2 cup old fashioned or quick oats to the blender or food processor and blend until it creates a somewhat coarse oat flour

2 tablespoons date syrup or real maple syrup 

Caramel Middle

3/4 cup date paste (cook about 1 cup of dates with 3-4 tablespoons of water until softened, adding more water as needed; process in a food processor until smooth 

2 tablespoons almond butter

1 teaspoon  vanilla

Topping

1/2 cup of chopped or sliced almonds, toasted (place in a 350° oven for 4-5 minutes or until they just begin to turn golden; watch closely)

1 cup dark chocolate chips

1. Line an 8x8-inch pan with parchment paper.
2. Combine almond flour, almond butter, oat flour, date syrup and salt.
   
   
   
   
   
3. Press mixture into pan to form bottom base layer.  Place in freezer.
   
4. For middle layer, combine date paste, almond butter, and vanilla.
   
   
   
   
5. Spread on top of bottom layer and sprinkle with almonds. Place back in freezer.
   
6. Melt chocolate and spread over top to set. You can also cut into bars first and dip in chocolate to cover like a candy bar. Since these bars keep best when refrigerated, I left the chocolate off. When ready to serve, I microwaved enough chocolate chips to cover a couple of bars, and then spread it over the tops of the cut and plated bars. 
   

Recipe without photos . . . Almond Delights or Almond Datelights    Yield: 8x8-inch pan; about 12 bars

Bottom Crust 

3/4 cup almond flour

1/4 almond butter, no sugar added

1/2 cup oat flour (to make your own – add a little over 1/2 cup old fashioned or quick oats to the blender or food processor and blend until it creates a somewhat coarse oat flour

2 tablespoons date syrup or real maple syrup 

Caramel Middle

3/4 cup date paste (cook about 1 cup of dates with 3-4 tablespoons of water until softened, adding more water as needed; process in a food processor until smooth 

2 tablespoons almond butter

1 teaspoon  vanilla

Topping

1/2 cup of chopped or sliced almonds, toasted (place in a 350° oven for 4-5 minutes or until they just begin to turn golden; watch closely)

1 cup dark chocolate chips

1. Line an 8x8-inch pan with parchment paper.
2. Combine almond flour, almond butter, oat flour, date syrup and salt.
3. Press mixture into pan to form bottom base layer.  Place in freezer.
4. For middle layer, combine date paste, almond butter, and vanilla.
5. Spread on top of bottom layer and sprinkle with almonds. Place back in freezer.
6. Melt chocolate and spread over top to set. You can also cut into bars first and dip in chocolate to cover like a candy bar. Since these bars keep best when refrigerated, I left the chocolate off. When ready to serve, I microwaved enough chocolate chips to cover a couple of bars, and then spread it over the tops of the cut and plated bars. 

Fruited Irish Soda Bread

Raisins or dates add a bit of sweetness to this basic soda bread. Perfect corned beef and cabbage on St. Pat’s day. It was so good that we each slathered another piece with butter and a squirt of honey for a delightful Irish dessert. Since I’m baking for just two, I cut the recipe in half and it was just right for us as this bread is best when served warm but can be toasted the next day, too. 

Fruited Irish Soda Bread     Make 1 free-formed loaf 

4 cups all-purpose flour, plus extra for shaping

1 tablespoon sugar 

1 teaspoon salt

1 teaspoon baking soda

4 tablespoons  butter, cut into small cutes

1 cup raisins or chopped dates

1 egg, beaten

1 3/4 cup buttermilk

1. Preheat the oven to 425° 
2. Place the flour, sugar salt and baking soda into a large mixing bowl. Stir to combine ingredients.
3. Add the small pieces of butter to the dry ingredients. Cut the butter into the flour, either by using a pastry cutter or by using your clean hands to pinch the pieces of butter into very small pieces, not larger than a very small peas; mixture should resemble coarse meal.
   
   
   
4. Stir in the raisins or dates. 
   
5. Add the beaten egg and buttermilk to the bowl and stir to combine, being careful not to overwork the dough. It will be fairly sticky but should hold into a loose ball. If not, at a little more flour.
   
6. Turn the ball of dough out onto a well-floured surface. Dust flour onto your clean hands and knead the dough very briefly, just until it’s holding together. Use your hands to shape it into a round loaf.
7. Use a knife to cut a deep cross into the top of the loaf. Place the bread onto a lightly greased cast iron skillet or baking pan.
   
   
   
8. Bake in a preheated oven for 30 to 40 minutes. If the loaf is getting too browned, cover with a loose cap of foil.
9. Remove baked bread from oven, allow to cool a few minutes before serving.
   
   
   

   Recipe without the photos . . . Fruited Irish Soda Bread     Make 1 free-formed loaf 

   4 cups all-purpose flour, plus extra for shaping

   1 tablespoon sugar 

   1 teaspoon salt

   1 teaspoon baking soda

   4 tablespoons  butter, cut into small cutes

   1 cup raisins or chopped dates

   1 egg, beaten

   1 3/4 cup buttermilk

   1. Preheat the oven to 425° 
   2. Place the flour, sugar salt and baking soda into a large mixing bowl. Stir to combine ingredients.
   3. Add the small pieces of butter to the dry ingredients. Cut the butter into the flour, either by using a pastry cutter or by using your clean hands to pinch the pieces of butter into very small pieces, not larger than a very small peas; mixture should resemble  coarse meal.
   4. Stir in the raisins or dates. 
   5. Add the beaten egg and buttermilk to the bowl and stir to combine, being careful not to overwork the dough. It will be fairly sticky but should hold into a loose ball. If not, at a little more flour.
   6. Turn the ball of dough out onto a well-floured surface. Dust flour onto your clean hands and knead the dough very briefly, just until it’s holding together. Use your hands to shape it into a round loaf.
   7. Use a knife to cut a deep cross into the top of the loaf. Place the bread onto a lightly greased cast iron skillet or baking pan.
   8. Bake in a preheated oven for 30 to 40 minutes. If the loaf is getting too browned, cover with a loose cap of foil.
   9. Remove baked bread from oven, allow to cool a few minutes before serving.

   
   

Oatmeal Walnut Date "Caramel" Bars -- gluten & refined sugar free

In an attempt to try to find a dessert that could be classified as "healthy," I discovered this gluten free, no refined sugar-added recipe at the Sunkissed Kitchen Blog. Dates, in the base & top crust + in date “caarmel” layer, adds all the sugar needed to make these in a  blog-worthy treat! I served it with fresh unsweetened whipped cream. Definitely a keeper! 

Oatmeal Walnut Date "Caramel" Bars 

Base & Top Layer

1 1/2 cup oats (divided)

1/2 cup unsweetened coconut

5-6 Medjool dates (4 ounces of pitted dates)*

1/2 cup walnuts

1/4 teaspoon sea salt 

1/2 teaspoon baking soda 

1 egg

2 tablespoons ground flax seed 

1/4 cup coconut oil

 

Date Layer

18 Medjool dates (12 ounces of pitted dates)*

1 teaspoon lemon juice 

1/4 - 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to tast

*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. 

 

Base & Top Layer

1. Preheat oven to 325º F.
2. Add 1 cup of the oatmeal to a food processor, and process into oat flour.
3. Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
   
4. Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
   
5. Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
6. Reserve 1/2 cup of the cookie base to use as the crumble topping.
7. Press the rest of the oatmeal mixture into the bottom of an 8×8 pan that has been sprayed and lined with parchment paper that overhangs on the edge (for easy removal of baked bars). To press the oat mixture into the pan— I covered it with a sheet of plastic wrap and then pressed the surface with a drinking glass. 
   
8. Press the date caramel layer on top of the oatmeal layer.
   
9. Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
10. Bake for 18 minutes.
11. Completely cool before slicing. Or, freeze them for even easier slicing.
12. Note: These bars are best stored in the freezer, but also hold up well as a travel snack.

Date Layer

1. Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl.
2.  Process about 5 to 10 minutes (depending on the power of the food processor), until mixture is smooth, resembles caramel and has lightened in color. Stop the processor and scrap down the mixture as needed. 
   

Recipe without photos . . .Oatmeal Walnut Date "Caramel" Bars 

Base & Top Layer

1 1/2 cup oats (divided)

1/2 cup unsweetened coconut

5-6 Medjool dates (4 ounces of pitted dates)*

1/2 cup walnuts

1/4 teaspoon sea salt 

1/2 teaspoon baking soda 

1 egg

2 tablespoons ground flax seed 

1/4 cup coconut oil

 

Date Layer

18 Medjool dates (12 ounces of pitted dates)*

1 teaspoon lemon juice 

1/4 - 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to tast

*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. 

 

Base & Top Layer

1. Preheat oven to 325º F.
2. Add 1 cup of the oatmeal to a food processor, and process into oat flour.
3. Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
4. Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
5. Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
6. Reserve 1/2 cup of the cookie base to use as the crumble topping.
7. Press the rest of the oatmeal mixture into the bottom of an 8×8 pan that has been sprayed and lined with parchment paper that overhangs on the edge (for easy removal of baked bars). To press the oat mixture into the pan— I covered it with a sheet of plastic wrap and then pressed the surface with a drinking glass. 
8. Press the date caramel layer on top of the oatmeal layer.
9. Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
10. Bake for 18 minutes.
11. Completely cool before slicing. Or, freeze them for even easier slicing.
12. Note: These bars are best stored in the freezer, but also hold up well as a travel snack.

Date Layer

1. Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl.
2.  Process about 5 to 10 minutes (depending on the power of the food processor), until mixture is smooth, resembles caramel and has lightened in color. Stop the processor and scrap down the mixture as needed. 

 

Naturally Sweet Treats - Chocolate Covered Dates

Tasty, easy, festive and healthy, too! Chocolate Covered Dates (stuffed with nuts) met this year's criteria for adding some healthy holiday treats to our usual fare.

Chocolate Covered Dates stuffed with nuts

Medjool dates

Nut butter

Nuts – I used almonds and peanuts

Dark chocolate – tempered and warm

1. Using kitchen scissors, cut down one side of the date, stopping before you are all the way to the end; remove pit.
   
2. Fill the cavity with a small spoonful of nut butter.
   
3. Add an almond (or two, depending on size of date) or several peanuts.
4. Spoon warm chocolate over the top, and let stand at room temperature until chocolate is set.
5. To garnish - sprinkle with chopped nuts before the chocolate is set.

Recipe without photos . . . Chocolate Covered Dates stuffed with nuts

Medjool dates

Nut butter

Nuts – I used almonds and peanuts

Dark chocolate – tempered and warm

1. Using kitchen scissors, cut down one side of the date, stopping before you are all the way to the end; remove pit.
2. Fill the cavity with a small spoonful of nut butter.
3. Add an almond (or two, depending on size of date) or several peanuts.
4. Spoon warm chocolate over the top, and let stand at room temperature until chocolate is set
5. To garnish - sprinkle with chopped nuts before the chocolate is set.

Fruit, Nut & Seed Roll

Packed with dried fruits and nuts, this is a nutritious and tasty treat without any refined sugars. This would be also be great for the fall and winter holidays! 

Fruit, Nut & Seed Roll

Nuts & Seeds, roughly chopped – about 1 1/4+ cups total of your favorites, such as . . .

Almonds slivered or chopped - 1/4 cup
Cashews -1/4 cup
Pistachios -1/4 cup
Walnuts - 1/4 cup
Pumpkin seeds -1/4 cup

Sesame Seeds – about 2 tablespoons toasted 

 

Dried Fruit, roughly chopped – about 2 1/4 cups total of your favorites, such as: 
Cranberries - 1/2 cup, roughly
Raisins - 1/2 cup
Dates - 2 cups pitted & chopped

1. Add chopped nuts and pumpkin seeds to a pan and dry roast on on medium heat for several minutes  until lightly toasted. Add sesame seeds and roast for another few seconds. Remove nuts to a bowl and set aside.
2. In the same pan add the dried fruits except dates and dry roast for a minute or two. Add dates and mix well for 2 more minutes. (Note: The 2nd time I made this I heated all the fruits with up to 4 to 6 tablespoons of water for 3 minutes. The mixture was much more cohesive and much easier to form into rolls.)
3. Add nuts to fruit and combine. Remove from heat.
4. As soon as it is cool enough to handle, roll into logs.  
5. Tightly wrap in cling wrap and refrigerate for 2 hours to set. 
6. Slice with a serrated knife and serve.

Bacon-wrapped Dates . . . a nice addition to a charcuterie board

We included Bacon-wrapped Dates on a  French-inspired charcuterie board recently. This recipe heralds back to our days of catering — these dates were always a hit! One gentleman even said, "I don't like dates, but I love these! By the way, that's Dattes avec du Bacon in French.

Here we are in front of the charcuterie board. 

Bacon-wrapped Dates Yield: 30 appetizers

1  8-oz. box pitted dates

30 pecan quarters or halves, depending on cavity size of the dates

10 to 12 slices bacon – cut each slice in thirds & allow to come to room temperature

1.   Stuff each date with pecan quarter.  

2.   Wrap each stuffed date with 1/3 slice of bacon--lapped to hold in place; secure with a toothpick if preferrred.

3.   Place on parchment lined baking sheet (seam side down). 

As I assembled the dates, I put them on the tray. However, I did space them out so they were not touching prior to baking. I generally make them ahead, cover and refrigerate and then bake at the last minute. 

4.   Bake in a preheated  400° F. oven  for 12 to 15 minutes; can be turned to crisp bacon as needed. 

5.   Drain on a wire rack and serve warm or at room temperature. 

Recipe without photos . . .

Bacon-wrapped Dates Yield: 30 appetizers

1  8-oz. box pitted dates

30 pecan quarters or halves, depending on cavity size of the dates

10 to 12 slices bacon – cut each slice in thirds & allow to come to room temperature

 

1.   Stuff each date with pecan quarter.  

2.   Wrap each stuffed date with 1/3 slice of bacon--lapped to hold in place; secure with a toothpick if preferrred.

3.   Place on parchment lined baking sheet (seam side down) 

4.   Bake in a preheated  400° F. oven  for 12 to 15 minutes; can be turned to crisp bacon as needed. 

5.   Drain on a wire rack and serve warm or at room temperature. 

Date Pinwheel Ice Box Cookies

OLD-FASHIONED ICE BOX COOKIES—the theme of this year’s HOLIDAY BAKE in the West kitchen was inspired by an article I wrote about Kansas community cookbooks (A Heritage of Flavor), I thought it would be both fun and convenient to make ahead rolls of freezer dough, ready to slice 'n bake for Christmas. My goal was to find a collection of fun and festive flavors. Here goes . . .  .

Date Pinwheel Ice Box Cookies      

Reminiscent of the date pinwheels that Grandma Richardson always had on her Christmas cookie tray, this recipe has been adapted to an ice box version. 

1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 recipe Date Filling (recipe follows)

1. Thoroughly cream together butter and sugars. Add egg and vanilla; beat well.  Sift together dry ingredients; stir into creamed mixture. 
   
2. Chill. Divide dough in half.
3. On a lightly floured surface roll one part in approximately an 12 x 8” rectangle, about 1/4 inch thick. Trim or firm up edges of the dough. 
4. Spread half of the Date Filling over dough.
   
5. Begin at long edge, roll like a jelly roll.  Repeat with remaining dough.  
   
6. Wrap rolls in plastic wrap and chill for several hours; wrap in foil to freeze for slicing ‘n baking later.
   
7. To bake—Preheat oven to 400°.  Using a serrated knife, slice cookies 1/4” thick. 
8. Bake on greased or sprayed cookie sheet for about 8 minutes. Line cookie sheet with parchment if preferred. 

Date Filling

1 lb. pitted and chopped dates

1/2 cup granulated sugar

1/2 cup orange juice

1/4 cup pecans or walnuts if desired 

1. In saucepan combine chopped dates, sugar, and  orange juice. Cook and stir until mixture boils and thickens and becomes spreadable.  If it gets too thick add a more orange juice. 
2. Add nuts if desired.
3. Let mixture cool before spreading on dough.  
   

Other Holiday Ice Box Cookies on our 2020 menu include: 

Black Walnut Ice Box Cookies

Chocolate Chip Orange Ice Box Cookies 

Chocolate Walnut Shortbread Ice Box Cookies

Pistachio Cranberry Ice Box Cookies 

Recipes without the photos . . .

Date Pinwheel Ice Box Cookies       

Reminiscent of the date pinwheels that Grandma Richardson always had on her Christmas cookie tray, this recipe has been adapted to an ice box version. 
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 recipe Date Filling (recipe follows)

1. Thoroughly cream together butter and sugars. Add egg and vanilla; beat well. Sift together dry ingredients; stir into creamed mixture. 
2. Chill. Divide dough in half.
3. On a lightly floured surface roll one part in approximately an 12 x 8” rectangle, about 1/4 inch thick. Trim or firm up edges of the dough. 
4. Spread half of the Date Filling over dough.  
5. Begin at long edge, roll like a jelly roll. Repeat with remaining dough.  
6. Wrap rolls in plastic wrap and chill for several hours; wrap in foil to freeze for slicing ‘n baking later.
7. To bake—Preheat oven to 400°.  Using a serrated knife, slice cookies 1/4” thick. 
8. Bake on greased or sprayed cookie sheet for about 8 minutes. Line cookie sheet with parchment if preferred. 

Date Filling

1 lb. pitted and chopped dates

1/2 cup granulated sugar

1/2 cup orange juice

1/4 cup pecans or walnuts if desired 

1. In saucepan combine chopped dates, sugar, and orange juice. Cook and stir until mixture boils and thickens and becomes spreadable.  If it gets too thick add a more orange juice. 
2. Add nuts if desired.
3. Let mixture cool before spreading on dough.  

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.