Preheat the oven to 180C. Line a cupcake tray with muffin wraps.
Squeeze excess moisture from zucchini with a muslin cloth or paper towel. Set aside.
In a blender, pulse eggs, banana, dates until smooth. Add rice flour, baking powder, cinnamon and vanilla, blend until well incorporated. Pour into a large bowl, and fold in the zucchini and carrots.
Scoop banana batter into muffin cases and bake for 20 minutes or until cooked through.