Zucchini Bread Wtih Cheese Spread

Directions

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.

Pour batter into 12 greased and floured 1-cup miniature Bundt pans.

Bake at 350℉ (180℃) 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 Note: Zucchini Bread can be baked in 2 greased and floured 8½ x 4½ x 3-inch loafpans.

Bake at 350℉ (180℃) for 1 hour or until a wooden pick inserted in center of loaves comes out clean.

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.

Stir the chopped nuts and dates into the dry ingredients to keep them from sinking to the bottom of the bread.

Press the shredded zucchini between paper towels to remove any excess moisture before adding zucchini to the batter.

Add the zucchini mixture to the dry ingredients; stir just until the dry ingredients are moistened.