----------------------------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
