Extra-Special Zucchini Bread

3 eggs
2 c. sugar
1 c. vegetable oil
1 tsp. vanilla extract
8 oz. cream cheese, softened
1 tsp. cinnamon
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground nutmeg
1 tsp. salt
2 c. shredded zucchini
2 c. chopped walnuts

In large bowl beat eggs, sugar, oil and vanilla until smooth, about 3 minutes. Beat in cream cheese. In large bowl whisk flour, baking soda, baking powder, cinnamon, salt and nutmeg. On speed gradually beat into egg mixture. Fold in walnuts and zucchini. Evenly divide batter between two 9-inch by 5-inch or seven 5 3/4-inch by 3-inch greased and floured loaf pans. Bake at 350° for 60 minutes (for large size) or 35 minutes (for small size) or until toothpick inserted in center comes out clean. Remove from oven and allow to cool in pans for 10 minutes on wire rack. Turn out of pans and allow to cool completely.

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