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. Bake 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: Zucchini Bread 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. Cheese 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 [] Stir 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 -----.