Zucchini Bread Wtih Cheese Spread
Submitted by angiesteel
Spiced zucchini bread with walnuts and dates baked in mini Bundt pans, served with a pineapple cream cheese spread. Warm spices of cinnamon, cloves, ginger, and nutmeg.
YIELD
12 servingsPREP
35 minCOOK
25 minREADY
60 minThis zucchini bread goes beyond the standard loaf. Chopped dates and walnuts are stirred into the dry ingredients (a smart trick that keeps them from sinking to the bottom during baking), and a four-spice blend of cinnamon, cloves, ginger, and nutmeg gives the crumb a warmth that straight cinnamon alone can’t deliver.
The mini Bundt pan format makes these ideal for gifting or serving at brunch. Each little cake has those gorgeous ridged edges and bakes in about 25 minutes, much faster than a full loaf. But if you prefer, the same batter works in two standard loaf pans at about an hour.
One critical step: press the shredded zucchini between paper towels before adding it to the batter. Zucchini holds a surprising amount of water, and excess moisture will leave you with a soggy, dense bread instead of a tender one.
The pineapple cream cheese spread is what makes this recipe special. Crushed pineapple and chopped walnuts folded into sweetened cream cheese create a tangy, textured topping that pairs with the warm spices beautifully.
Kitchen Tips
- Stir just until moistened. Overmixing develops gluten and turns quick bread tough and tunneled.
- Use brown sugar packed firmly when measuring. Loosely scooped brown sugar won’t give you enough sweetness or moisture.
- Cool in pans for exactly 5 minutes. Longer and they’ll stick; sooner and they’ll crumble.
- Make the spread a day ahead. The flavors meld and the texture firms up nicely overnight in the fridge.
Variations
- Chocolate chip zucchini bread: Add 1 cup mini chocolate chips to the dry ingredients alongside the nuts and dates.
- Cranberry walnut version: Swap the dates for dried cranberries for a tarter, more festive take.
Ingredients
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.
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