• Heat oven to 350°F. Grease and flour two 9 x 5-inch loaf pans or seven 5-3/4 x 3 x 2-inch foil loaf 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 the egg mixture.

  • Fold in walnuts and zucchini. Evenly divide batter between the two prepared pans or the seven smaller pans. Bake at 350°F for 60 minutes (for the large size) or 35 minutes (for the small loaves) or until a toothpick inserted in the center comes out clean.

  • Remove from oven and allow to cool in pan for 10 minutes on a wire rack. Turn out of pans and allow to cool completely.