---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Zucchini Bread Wtih Cheese Spread
 Categories: Breads, Dairy, Vegetables, S_living
      Yield: 12 Loaves
 
----------------------------NORMA WRENN NPXR56B----------------------------
      3 c  All-purpose flour
      1 ts Baking soda
    3/4 ts Salt
  1 1/2 ts Ground cinnamon
    1/4 ts Ground cloves
    1/8 ts Ground ginger
    1/8 ts Ground nutmeg
      1 c  Chopped walnuts or pecans
    3/4 c  Chopped dates
      1 c  Sugar
    3/4 c  Firmly packed brown sugar
      1 c  Vegetable oil
      3    Eggs; beaten
    1/4 c  Plus 2 tablespoons milk
      2 ts Vanilla extract
      2 c  Coarsely shredded zucchini
           Well-drained
           Cheese Spread:
      8 oz Pkg cream cheese; softened
  1 1/2 tb Powdered sugar
      1 tb Pineapple juice
    1/2 ts Vanilla extract
      3 tb Drained crushed pineapple
      2 tb Finely chopped walnuts or
           Pecans
 
  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 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.
  
  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.
  
  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.
  
  [] 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.
  
  Source:  Southern Living Five-Star Recipe Collection
 
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