Zucchini Carrot Date Muffins

With Orange

Zucchini Carrot Date Muffins myfavouritepastime.com_7927Life gets busy and blogs are brushed aside. The weather is damp and rainy but pleasant at the same time. Sporadic bursts of sunshine, throughout the day and cool temperatures, in double digits. Of late Dates have become one of my favourite ingredients. Everything I baked this week had some dates in it. My date supply is now gone. I have to replenish.

Zucchini Carrot Date Muffins myfavouritepastime.com_7901These muffins started as zucchini and carrot muffins, but then I wanted something more elaborate so I added the zest and juice of an orange and some dates, of course. The finished product looked so basic (I love beautiful things) so I decided to decorate them with zucchini, glace cherries and some candied peel. I was feeling lazy, as usual, so I didn’t want anything too elaborate. Anyway we enjoyed eating the muffins, and that’s what really matters. I hope you enjoy them too, if you ever make them.

Ingredients

  • ½ cup chopped dates (I just used dried dates)
  • Zest (rind) of one large orange
  • 120ml (½ cup, 4fl oz) orange juice
  • 250g (2 cups, 9oz) self-raising flour
  • Pinch salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 180g (6½oz) sugar
  • 2 eggs
  • 80g (⅓ cup) butter, melted
  • 200g (1½ cups) grated zucchini (courgette), water squeezed out
  • 150g (1½ cups) peeled and coarsely grated carrots

Zucchini Carrot Date Muffins myfavouritepastime.com_7216Please always remember to assemble all ingredients before you start.

Zucchini Carrot Date Muffins myfavouritepastime.com_7219Preheat oven to 425°F (220°C). Line 12-hole and 6-hole, medium, muffin tins with 14 paper cases. Combine the dates, orange juice and zest (rind) and let stand for at least 30 minutes. (you can make 12 muffins, but use large paper cases please)

Zucchini Carrot Date Muffins myfavouritepastime.com_7221Sift flour, salt, cinnamon and nutmeg.

Zucchini Carrot Date Muffins myfavouritepastime.com_7223Make a well in the centre.

Zucchini Carrot Date Muffins myfavouritepastime.com_7224In another bowl, combine the sugar, eggs and melted butter

Zucchini Carrot Date Muffins myfavouritepastime.com_7228and whisk well until combined.

Zucchini Carrot Date Muffins myfavouritepastime.com_7230Add the egg mixture to the flour mixture

Zucchini Carrot Date Muffins myfavouritepastime.com_7231and mix quickly with a fork or rubber spatula until all ingredients are just moistened.

Zucchini Carrot Date Muffins myfavouritepastime.com_7233Fold in zucchini (courgettes), carrots and soaked dates,

Zucchini Carrot Date Muffins myfavouritepastime.com_7237 until just combined. Do not over mix. This is the final mixture.

Zucchini Carrot Date Muffins myfavouritepastime.com_7239Spoon mixture evenly, into prepared cases. Bake 20-25 minutes until golden. (I baked the muffins at 425°F (220°C) for 23 minutes.)

Zucchini Carrot Date Muffins myfavouritepastime.com_7242A close look

Zucchini Carrot Date Muffins myfavouritepastime.com_7246Stand for 5 minutes, then loosen muffins with a flat bladed knife or spatula,

Zucchini Carrot Date Muffins myfavouritepastime.com_7247and transfer to a wire rack to cool

Zucchini Carrot Date Muffins myfavouritepastime.com_7918I enjoyed eating the muffins

Zucchini Carrot Date Muffins myfavouritepastime.com_7888I hope you do too!

Zucchini Carrot Date Muffins

Preparation time: 30 minutes; Baking time: 20-25 minutes; Makes: 14 muffins

Ingredients

  • ½ cup chopped dates (I just used dried dates)
  • Zest (rind) of one large orange
  • 120ml (½ cup, 4fl oz) orange juice
  • 250g (2 cups, 9oz) self-raising flour
  • Pinch salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 180g (6½oz) sugar
  • 2 eggs
  • 80g (⅓ cup) butter, melted
  • 200g (1½ cups) grated zucchini (courgette), water squeezed out
  • 150g (1½ cups) peeled and coarsely grated carrots

Instructions

  1. Preheat oven to 425°F (220°C). Line 12-hole and 6-hole, medium, muffin tins (pans) with 14 paper cases. Combine the dates, orange juice and zest (rind) and let stand for at least 30 minutes.
  2. Sift flour, salt, cinnamon and nutmeg. Make a well in the centre. Set aside.
  3. In another bowl, combine the sugar, eggs and melted butter and whisk well until combined.
  4. Add the egg mixture to the flour mixture and mix quickly with a fork or rubber spatula until all ingredients are just moistened. Fold in zucchini (courgettes), carrots and soaked dates, until just combined. Do not over mix.
  5. Spoon mixture evenly, into prepared cases. Bake 20-25 minutes until golden. Stand for 5 minutes, then loosen muffins with a flat bladed knife or spatula, and transfer to a wire rack to cool.
  6. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
  7. Cup measures based on assumption, 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 425°F (220°C) for 23 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please buy a weighing scale.
  • You can make twelve muffins but you must use large cup cases please!

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

61 thoughts

    1. Hi Lidia,
      I am so sorry. I’m swamped with so many things so I pop in and out of the blog sporadically. The weather here is freezing. How is Quebec? The muffins tasted really good. Full of healthy goodness! Thanks so much for always being here. I really appreciate. Have a wonderful weekend, ahead!
      Liz

    1. Hi Miss Winnie,
      I just love trying out different ingredients in different things and I’m lucky it has worked well so far. I keep “what if” open at all times. Thanks and have a fabulous week!
      Liz

    1. Hi there,
      They are super healthy and delicious. I love dates so much and I add them in everything I make. I am just making a date cake with sherry right now. Smells delicious! Have a fabulous week, ahead!
      Liz

  1. I just love muffins that are packed full of goodness. These look lovely. Exactly the right thing to kick start your day in the morning or to have with a cup of tea in the afternoon.

    1. Hi Afra,
      I kick started my morning for two days in a row, then they got finished sigh… It’s always a pleasure to see you, the other day I spent time browsing your blog and was surprised at the number of posts and great recipes you have in there. I shall be back more often. Have a lovely week ahead!

      Liz

  2. I knew I should have read this last night but my head ached and my eyes were tired. It is now 8am and I really fancy something with dates in it (I love dates) but I have none in the house and I won’t have chance to go to town today …. 🙂

    1. HI,
      I hope you are feeling better by today. I know what it feels like to have a headache…I dread headaches! I finished my stock, so I don’t have any more either. Enjoy your day and the dates, if you ever find them. Best wishes!
      Liz

  3. With zucchini, carrots, and dates, these are some healthy muffins. Who needs multi-vitamins? Just pop 2 of these in the morning and you’re all set. In fact, with all of that orange zest and juice, you can skip the vitamin C supplements, too. 🙂
    These sound really good, Liz, and love the “extra” touch you applied to the tops.

    1. Hi John,
      Thanks so much for stopping by and thanks for complimenting the muffins too. Today is a lovely and sunny day. I hope it stays that way forever. The muffins were demolished in an afternoon and everybody loved them. Have a fabulous weekend, John, and Bear Hugs to Max!
      Liz

  4. Haven’t made muffins in an age. This may push my sloth over the edge. I have 25# of dates, so no excuse on that score! Carrots are 4# for $.99 at my target grocery store tomorrow – so again – no excuse for me!

    1. Hi Dorrie Anne,
      I make muffins all the time because they are easy to mix and the children love them. They loved these ones too. You have no excuse, please send me some virtual muffins tomorrow. Have a lovely evening. Best wishes.
      Liz

  5. These are loaded with healthy fibre. I love dates and I think you are really smart to add them to the zucchini carrot mixture. Brilliant idea and very healthy too. I sure hear you about blogging right now…I’m in the same boat, sometimes I feel like I’m in a slow moving sailboat and at others a very fast power boat! LOL. Make mine a speed boat right now. Hope you are enjoying this Indian summer….is that politically correct? Never mind it’s all good and a genuine compliment. Now to go and add a zucchini to my grocery list for tomorrow! Having my Thanksgiving dinner this Sunday now that I’m feeling human again. I really hate getting sick!! Hope you have a lovely remainder of October. 👍. I am going to make a batch of these lovely muffins and put a few each in take home doggy bags for my guests on Sunday…..Thanks Liz!

    1. HI Sandy,
      My son had late practice yesterday (8.30-10.30 pm…all gyms are full) so I was exhausted by the end of the day…. I had some dates that had been sitting in the pantry for a long time so I needed to use them up and I did I shall be posting a few more date this and that. Life is swishing by so fast sometimes I wish I could tell it to hang on for me…the weather today is very pleasant actually but it’s gonna be rainy in the next few days. Thanksgiving was great. My daughter made a huge turkey and we had lots of fun eating it. I still have one huge drumstick in my fridge. We shall make sandwiches for lunch tomorrow. My tastebuds are back..thank God, I hate life when I can’t taste food. I hope you enjoy the muffins. I did enjoy them. Thanks so much Sandy, for always being here for me. I hope one day, soon, perhaps, we shall meet and chat and laugh and giggle. I wish you a fabulous weekend. Best regards,
      Liz

  6. These look good! I already love carrot zucchini muffins, the dates and orange zest would be a wonderful addition. Maybe when I have a working oven I can tey these! Enjoy the weekend.

    1. Hi Mama D,
      It’s lovely to see you. Has your oven not been fixed yet? I am so sorry about that. I hope you get it working soon. Thanks for stopping by and best of times!
      LIz

    1. Hi Ralph,
      Times are busy so it takes me long to respond to messages, but am sure glad to see you. I love dates, Ralph and yes they tasted great. Take care too. What’s cooking this weekend? anything major?
      Best wishes,
      Liz

      1. I am also behind on my comment replies Liz. No. Nothing major cooking this weekend, only a trip down the mountains to the Costa del Sol. Have a fun weekend 😀

  7. Liz, I finally found a store that sells zucchini! (I’m dancing in circles here, but I guess You cannot see me doing it. LOL!)
    This is such an unusual combo in a muffin! I’m super curious!
    😀

    1. Hi Hari,
      I can imagine you dancing in circles, how nice. I can see you in my mind…LOL. Please let me know the outcome of all the zucchini recipes you try. The muffins tasted very nice. I loved eating them. Enjoy your lunch. I’m sure it’s almost lunch time in Indonesia. Have a great weekend!
      Liz

      1. Ha ha. Hari makes my day, always. He’s so happy and full of energy. I wish we could all enjoy life the way he does! Have a lovely weekend!
        Liz

  8. I’ve never had the combination of carrot and date. These look amazing! And thanks for the tip on weighing, I did not know that there could be that much difference in the weights of “one cup” from different countries.

    1. Hi Dave,
      I love experimenting with ingredients. Carrot and dates taste really nice. Oh yes there is a variation in cups measures depending on size of the cup. The US cup is smaller. Have a lovely weekend.
      Liz

    1. Hi Lignum,
      It tasted very nice, blended with some orange zest and juice. I loved it. Thanks so much for stopping by. Have a lovely evening!
      Liz

  9. I’m not super partial to dates but I do like them as ingredients here and there and with these muffins, they really seem to work. These muffins would be perfection with tea for sure. Very pretty too!

    1. Hi there,
      I love them too. I would like to make a savoury meal with some dates in it…I’m looking around for recipes. The muffins were great. The kids loved them. Have a wonderful day.
      Liz

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