3 c. all-purpose flour
1 tsp. baking soda
3/4 teaspoon salt
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
1 c. walnuts or pecans, chopped
3/4 c. dates, chopped
1 c. sugar
3/4 c. firmly packed brown sugar
1 c. vegetable oil
3 eggs, beaten
1/4 c. plus 2 tbsp. milk
2 tsp. vanilla extract
2 cups zucchini, well drained, coarsely shredded
cheese spread

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°F 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 8 1/2x4 1/2x3 inch loaf pans.

Bake at 350°F for 1 hour or until a wooden pick inserted in center of loaves comes out clean.

Cheese Spread:

1 (8 oz.) pkg. cream cheese, softened
1 1/2 tbsp. powdered sugar
1 tbsp. pineapple juice
1/2 tsp. vanilla extract
3 tbsp. crushed pineapple, drained
2 tbsp. walnuts or pecans, finely chopped

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.