Mix all the dry ingredients together in a large bowl.Incorporate all the wet ingredients expect the shredded veggies and the dates and combine with spatula.
Press the zucchini to remove as much liquid as possible. Add the veggies and dates and mix just until they are well incorporated.
Divide into oiled muffin tins or silicon moulds (let's avoid single use cups! :) and bake in the oven for 20 minutes, or until a toothpick inserted in the middle comes out clean.
*You can make your own oat flour by grinding oat flakes in a dry blender. Buy gluten-free certified oats if needed. **Keep them 2 days at room temperature. To keep them longer, store them in the fridge.