Zucchini Bread With Cheese Spread
A moist zucchini bread with warm spices, chopped nuts, and sweet dates, complemented by creamy cheese spread, perfect for breakfast, snack, or dessert gatherings.
Ingredients
- 3 cups all-purpose flour ⓘ
- 1 teaspoon baking soda ⓘ
- 3/4 teaspoon salt ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/8 teaspoon ground ginger ⓘ
- 1/8 teaspoon ground nutmeg ⓘ
- 1 cup walnuts or pecans, chopped ⓘ
- 3/4 cup dates, chopped ⓘ
- 1 cup sugar ⓘ
- 3/4 cup packed brown sugar ⓘ
- 1 cup vegetable oil ⓘ
- 3 eggs ⓘ
- 1/4 cup plus 2 tablespoons milk ⓘ
- 2 teaspoons vanilla extract ⓘ
- 2 cups zucchini, well drained and coarsely shredded ⓘ
- cheese spread ⓘ
Instructions
- Combine the first seven ingredients: flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg.
- Stir in chopped walnuts and chopped dates.
- In a separate bowl, mix sugars, vegetable oil, beaten eggs, milk, vanilla extract, and shredded zucchini until well combined.
- Add the zucchini mixture to the flour mixture, stirring just until the dry ingredients are moistened.
- Pour the batter into 12 greased and floured 1-cup miniature Bundt pans.
- Bake at 350°F (175°C) for 25 to 35 minutes or until a wooden pick inserted in the center comes out clean.
- Let the loaves cool in pans for 5 minutes, then remove and cool on wire racks.
- Serve the zucchini bread slices with cheese spread.
Nutrition & Diet Analysis (per serving)
1231
kcal
62% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).