Zucchini Bread With Cheese Spread

• 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

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.
3. Bake at 350u0b0 for 25 to 35 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 5 minutes.
4. Remove from pans, and let cool on wire racks.
5. Serve with cheese spread.
6. Yield:
7. 12 (4 inch) loaves.

allpurpose, baking soda, salt, ground cinnamon, ground cloves, ground ginger, ground nutmeg, walnuts, dates, sugar, brown sugar, vegetable oil, eggs, milk, vanilla extract, zucchini, cheese spread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=72229 (may not work)