Extra Special Zucchini Bread

You're right, it's time to think about what to do with all that zucchini.You will always get raves for this bread, or at least I do. You can make it into 2 large loaves, 7 small loaves or even muffins. It freezes beautifully and is always a welcomed gift.

This is the only recipe I have used for years. Can't find one better. If you have one let me know.

Extra Special Zucchini Bread
2 large loaves, 7 small loaves
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3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
8 ounces cream cheese, softened
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 cups chopped walnuts
2 cups shredded zucchini, unpeeled

Heat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans or seven 5 3/4 x 3x2-inch foil pans.

In a large bowl, beat eggs, sugar, oil and vanilla until smooth, about 3 minutes. Beat in the cream cheese.

In a large bowl, whisk flour, baking soda, baking powder, cinnamon, salt and nutmeg. On low speed, gradually beat into egg mixture.

Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pans. Bake at 350 degrees F for 60 minutes (for larger size) or 35 minutes (for smaller loaves or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans and allow to cool completely. Wrap and refrigerate or freeze.

Best if made at least 1 day ahead of serving.