1Put Zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla and walnuts. Mix together by hand. Add drained zucchini. Mix well. Pour into 2 greased and floured loaf pan. (When using the cupcake pan, 10-12min.)
2Bake for 45 to 50 minutes at 350°, or by using a tooth pick, if tooth pick comes out clean, then it's cooked.
3For Cream Cheese Spread:
In a mixing bowl, use fork or wisk to mash cream cheese and butter together. Add confectionate sugar, vanilla and cream into the bowl. Using a mixer, whip until desired texture.