"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Extra Special Zucchini Bread Recipe

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This recipe for Extra Special Zucchini Bread, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy White
Added: Monday, September 8, 2008


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

Heat oven to 350 degrees. Grease and flour 2- 9x5 loaf pans or 7 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, whisk flour, baking soda, baking powder, cinnamon, salt and nutmeg. On low speed, gradually beat into the egg mixture. Fold in walnuts and zucchini. Evenly divide batter between the pans. Bake for 60 minutes (for larger pans) or 35 minutes (for mini pans) or until a toothpick inserted into center comes out clean. Remove from oven and allow to cool in pans for 10 minutes. Turn bread out of pans. Cool completely.




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