Cream Cheese Zucchini Bread (Loaf And/Or Muffins)

• 3 eggs
• 1 cup Splenda granular, sugar substitute
• 12 cup sugar
• 12 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
• 12 teaspoon nutmeg
• 1 12 cups chopped pecans (optional)
• 2 cups shredded zucchini (about 2 medium)

1. Preheat oven to 350 degrees.
2. Greas and flour 2 9x5 loaf pans.
3. Beat eggs, sugar, oil and vanilla 2-3 minutes until smooth.
4. Add cream cheese and beat until blended.
5. In a separate bowl, combine dry ingredients.
6. Slowly add flour mixture to egg mixture, beating constantly until combined.
7. Fold in nuts and zucchini.
8. Pour evenly into prepared pans and bake for 1 hour or until a toothpick inserted in center of loaf comes out clean.
9. Cool for 10 minutes in pan before turning out.

eggs, splenda, sugar, brown sugar, canola oil, vanilla, cream cheese, flour, baking soda, baking powder, salt, cinnamon, nutmeg, pecans, zucchini

Taken from www.food.com/recipe/cream-cheese-zucchini-bread-loaf-and-or-muffins-291532 (may not work)