Vicki's Zucchini Bread

Recipe By :Vicki Wellenbrock

3 Large Eggs
2 Cups Granulated Sugar
1 Cup Canola Oil
1 Teaspoon Vanilla
2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Salt
1/2 Teaspoon Nutmeg
8 Ounces Cream Cheese -- softened
2 Cups Shredded Zucchini
2 Cups Chopped Walnuts

Preheat oven to 350°. Prepare two 9 x 5 loaf pans. (I like to spray them and add a strip of waxed paper on the bottom, then spray that).

In a large bowl, beat eggs, sugar, oil and vanilla until smooth (about three minutes). Beat in the cream cheese. Combine the flour, baking soda, baking powder, cinnamon, salt and nutmeg, whisk to blend. Gradually beat into egg mixture on low speed. Fold in nuts and zucchini. Divide in to prepared pans and bake for 60 minutes or until tests done.. Cool in pans on rack for 10 minutes and then turn out of pan to cool. Freezes well.