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Cindy' S Best Zucchini Bread

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“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.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Grease and flour 2 5x9 inch loaf pans or 7 3x5 loaf pans.
  2. 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.
  3. Mix the flour and the next six ingredients in another bowl. On low speed add slowly to the cream cheese mixture.
  4. Toast the chopped walnuts over low heat, cool before adding to dough.
  5. Fold in the zucchini and the walnuts.
  6. Pour evenly into prepared pans. Bake for 60-70 minutes or until toothpick come out clean.
  7. Cool in pans 10 minutes. turn out on wire rack and allow to cool completely.
  8. Enjoy.

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