Cindy 's Best Zucchini Bread

---

Wonderful moist flavor that just lingers on your tongue. This is by far one of the best zucchini bread recipes i ever tried. I used a clay baker to make these loaves, but regular loaf pans work well. They freeze well too. You could use egg substitute to lower the fat ever more.

---

Steps

---

Preheat oven to 350 degrees.

---

Grease and flour 2 5x9 inch loaf pans or 7 3x5 loaf pans.

---

In a large bowl , beat the cream cheese until fluffy.

---

Add the sugar and the vanilla extract.

---

Then add the eggs one at a time.

---

Beat until smooth , 2-3 minutes.

---

Mix the flour and the next six ingredients in another bowl.

---

On low speed add slowly to the cream cheese mixture.

---

Toast the chopped walnuts over low heat , cool before adding to dough.

---

Fold in the zucchini and the walnuts.

---

Pour evenly into prepared pans.

---

Bake for 60-70 minutes or until toothpick come out clean.

---

Cool in pans 10 minutes.

---

Turn out on wire rack and allow to cool completely.

---

Enjoy.

---

Ingredients

---

eggs, granulated sugar, applesauce, molasses, vanilla extract, cream cheese, all-purpose flour, baking soda, baking powder, cinnamon, salt, ground nutmeg, walnuts, zucchini