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Cream Cheese Zucchini Bread Recipe

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This recipe for Cream Cheese Zucchini Bread, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy Curry
Added: Friday, July 21, 2006


3 eggs
2 c. sugar
1 c. oil
1 tsp. vanilla
8 oz. cream cheese, softened
2 c. flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg
2 c. shredded zucchini
2 c. nuts (optional)

Preheat oven to 350. Grease and sugar (or flour) two 9 x 5 loaf pans or seven 5-3/4 x 3 x 2 inch foil mini loaf pans. In a large bowl, beat eggs, sugar, oil and vanilla until smooth, about 3 minutes. Beat in cream cheese. In a large bowl, mix flour, baking soda, baking powder, salt, cinnamon and nutmeg. On low speed, gradually beat into egg mixture. Fold in zucchini and nuts. Evenly divide batter into pans. Bake at about 60 minutes for large loaves or 35 for small loaves, or until a toothpick inserted in center comes out clean. Remove from oven and cool in pan about 10 minutes, then turn out of pans to cool completely.




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