----------------------------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 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 [] 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 -----