Zucchini Bread With Cheese Spread

Zucchini Bread Wtih Cheese Spread

3 cup All-purpose flour
1 tsp Baking soda
3/4 tsp Salt
1 1/2 tsp Ground cinnamon
1/4 tsp Ground cloves
1/8 tsp Ground ginger
1/8 tsp Ground nutmeg
1 cup Chopped walnuts or pecans
3/4 cup Chopped dates
1 cup Sugar
3/4 cup Firmly packed brown sugar
1 cup Vegetable oil
3 Eggs; beaten
1/4 cup Plus 2 tablespoons milk
2 tsp Vanilla extract
2 cup Coarsely shredded
zucchini Well-drained

Cheese Spread:
8 oz Pkg cream cheese; softened
1 1/2 Tbs Powdered sugar
1 Tbs Pineapple juice
1/2 tsp Vanilla extract
3 Tbs Drained crushed pineapple
2 Tbs Finely chopped walnuts or Pecans

Procedure
1 Combine first 7 ingredients; stir in walnuts and dates. Combine sugars, oil,
eggs, milk, vanilla, and zucchini; stir well. Add zucchini mixture to flour
mixture, stirring just until dry ingredients are moistened.
2 Pour batter into 12 greased and floured 1-cup miniature Bundt pans. Bake at
350 degrees for 25 to 35 minutes or until a wooden pick inserted in center
comes out clean. Let cool in pans 5 minutes. Remove from pans, and let cool
on wire racks. Serve with Cheese Spread. Yield: 12 (4-inch) loaves.
3 Note: Zucchini Bread can be baked in 2 greased and floured 81/2- x 4-1/2- x
3-inch loafpans. Bake at 350 degrees for 1 hour or until a wooden pick
inserted in center of loaves comes out clean.
4 Cheese Spread: Combine first 4 ingredients in a small mixing bowl; beat at
medium speed of an electric mixer until smooth. Add crushed pineapple and
chopped walnuts, stirring to combine. Store Spread in the refrigerator. Yield:
1-1/4 cups.
5 [] Stir the chopped nuts and dates into the dry ingredients to keep them from
sinking to the bottom of the bread.
6 [] Press the shredded zucchini between paper towels to remove any excess
moisture before adding zucchini to the batter.