NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Extra Special Zucchini Bread

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
1/2 tsp. ground nutmeg
2 c. chopped walnuts or pecans
2 c. shredded zucchini

Heat oven to 350º. Grease and flour two 9x5-inch loaf pans or seven 5 3/4x3x2 inch foil loaf 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 the egg mixture. Fold in nuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pans. Bake at 350º for 60 minutes (for the large size) or 35 minutes for the small loaves) or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans allow to cool completely.

Patti Stickley - Toms Brook, VA


Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137