1. Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. 2. Sift flour, bicarb and cinnamon into a bowl. Stir in sugar, carrot, zucchini and dates. Make a well in the centre. Add butter, milk and egg. Mix with a wooden spoon until just combined. Spoon evenly among holes of prepared pan. 3. Bake for 20 minutes or until muffins are golden and just firm to touch. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.