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 dozen greased and floured 1-cup miniature Bundt pans. Bake at 180ºC or 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 40.5x 4- 0.5x 8 cm loafpans. Bake at 180ºC or 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 [] 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.