Ingredients
- 3 eggs
- 3 c all purpose flour
- 2 c coarsely zucchini (shredded)
- 1 c vegetable oil
- 1 c sugar
- 3/4 c firmly packed brown sugar
- 1 c walnuts (chopped)
- 8 oz pkg cream cheese
- 3/4 c dates (chopped)
- 3 tb pineapple (drained crushed)
- 2 tablespoons milk
- 1 1/2 tb powdered sugar
- 1 tb pineapple juice
- 2 tb walnuts (finely chopped)
- 2 1/2 ts vanilla extract
- 1 ts baking soda
- 1 1/2 ts cinnamon (ground)
- 3/4 ts salt
- 1/8 ts nutmeg (ground)
- 1/8 ts ginger (ground)
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 Note: Zucchini Bread can be baked in 2 greased and floured 81/2x 4-1/2x 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 [] 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.