Zucchini Bread Wtih Cheese Spread

1. Combine first 7 ingredients; stir in walnuts and dates.
2. Combine sugars, oil, eggs, milk, vanilla, and zucchini; stir well.
3. Add zucchini mixture to flour mixture, stirring just until dry ingredients are moistened.
4. Pour batter into 12 greased and floured 1-cup miniature Bundt pans.
5. Bakei at 350 degrees for 25 to 35 minutes or until a wooden pick inserted in center comes out clean.
6. Let cool in pans 5 minutes.
7. Remove from pans, and let cool on wire racks.
8. Serve with Note: Zucchinii Breadi can be baked in 2 greased and floured 81/2- x 4-1/2- x 3-inch loafpans.
9. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center of loaves comes out clean.
10. Cheesei Spread: Combine first 4 ingredients in a small mixing bowl; beat at medium speed of an electric mixer until smooth.
11. Add crushed pineapple and chopped walnuts, stirring to combine.
12. Store Spread in the [] Stiri the chopped nuts and dates into the dry ingredients to keep them from sinking to the bottom of the bread.
13. [] Press the shredded zucchini between paper towels to remove any excess moisture before adding zucchini to the batter.
14. [] Add the zucchini mixture to the dry ingredients; stir just until the dry ingredients are moistened.
15. Source: Southern Living Five-Star Recipe Collection -----.