Zucchini Bread With Cheese Spread - cooking recipe

Ingredients

3 c. all-purpose flour
1 tsp. baking soda
3/4 teaspoon salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
1 c. walnuts or pecans, chopped
3/4 c. dates, chopped
1 c. sugar
3/4 c. firmly packed brown sugar
1 c. vegetable oil
3 eggs, beaten
1/4 c. plus 2 Tbsp. milk
2 tsp. vanilla extract
2 cups zucchini, well drained, coarsely shredded
cheese spread

Preparation

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\u00b0 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.