You will always get raves for this bread, or at least I do. You can make it into 2 large loaves, 7 small loaves or even muffins. It freezes beautifully and is alway a welcomed gift.
Extra Special Zucchini Bread
Heat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans or seven 5 3/4 x 3x2-inch foil 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 egg mixture.
Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pans. Bake at 350 degrees F for 60 minutes (for larger size) or 35 minutes (for smaller loaves or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans and allow to cool completely. Wrap and refrigerate or freeze.
Best if made at least 1 day ahead of serving.