Preheat your oven to 350F and lightly oil or line a muffin baking pan.
In a large mixing bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, and salt.
In another mixing bowl, whisk together the non-dairy milk and vinegar or lemon juice. Add the yogurt, oil, and sugar. Stir well to combine.
Add the wet ingredients to the dry ingredients and fold together until they're almost mixed. Add the grated zucchini and chopped dates. Continue folding until the batter is evenly mixed. A few little lumps here and there are ok.
Use an ice cream scoop or a 1/3 cup measuring spoon to fill the muffin pan with the batter. Bake for 22-28 minutes, or until the tops of the muffins are round and firm to touch and they're just becoming golden brown. Allow the muffins to cool for about 10 minutes, then remove them from the baking pan and transfer them to a cooling wrack. Allow them to cool for an additional 10 minutes before enjoying.