---------- 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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