Zucchini Cream Cheese Bread

3 eggs
2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
8 ounces cream cheese
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 cups chopped walnuts
2 cups shredded zucchini

Heat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans or seven 5 x 3-inch loaf pans.

In large bowl beat eggs, sugar, oil and vanilla extract until smooth. Beat in 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 pan.

Bake for 60 minutes for the large size or 35 minutes for the smaller loaves or until a wooden pick 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.