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Cream Cheese Zucchini Bread (Loaf And/Or Muffins)
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 1 hr 15 min
- Servings
- 2.00 loafs
Categories
- Breads
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- contains dairy and gluten
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cream Cheese Zucchini Bread (Loaf And/Or Muffins) brings together 3 eggs, 1 cup Splenda granular, sugar substitute, 1/2 cup sugar in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 3 eggs
- 1 cup Splenda granular, sugar substitute
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 cup canola oil or 1 cup vegetable oil
- 1 teaspoon vanilla
- 8 ounces fat free cream cheese, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/2 cups chopped pecans (optional)
- 2 cups shredded zucchini (about 2 medium)
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Instructions
Preheat oven to 350 degrees. Greas and flour 2 9x5 loaf pans.
Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
Add cream cheese and beat until blended.
In a separate bowl, combine dry ingredients.
Slowly add flour mixture to egg mixture, beating constantly until combined.
Fold in nuts and zucchini.
Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
Cool for 10 minutes in pan before turning out.
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