These are wonderful moist muffins, enhanced with dates and walnuts. It’s a great way to use up those extra zucchinis! It’s a large recipe, yielding 25-30 muffins, perfect for freezing and have on hand at a moment’s notice.
Zucchini Muffins with Dates and Walnuts
Servings: 30 muffins
Equipment
- muffin tins
- muffin cups
Ingredients
- 1 cup white sugar
- 1 cup olive oil
- 4 eggs
- 2 tbsp vanilla
- 3 tbsp milk
- 3 cups zucchini, grated
- 3 cups flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup walnuts, chopped
- 1 cup dates, chopped
Instructions
- Preheat oven to 350℉.
- In a very large bowl, whisk the eggs. Mix in sugar, olive oil, and milk.
- Add all the other ingredients and mix well.
- Pour into muffin cups.
- Bake for 35-40 minutes, or until a knife inserted in the middle comes out clean.
