Description
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.
Ingredients
- Eggs
- Granulated Sugar
- Applesauce
- Molasses
- Vanilla Extract
- Cream Cheese
- All-purpose Flour
- Baking Soda
- Baking Powder
- Cinnamon
- Salt
- Ground Nutmeg
- Walnuts
- Zucchini
Instructions
- Preheat oven to 350 degrees
- Grease and flour 2 5×9 inch loaf pans or 7 3×5 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