Moist Zucchini Bread

By Lsweetnell

Sunstreeks says: How my mom keeps her zucchini bread moist and fresh tasting for months: When bread is fully cooled, wrap in foil if eating within the week or place into food saver bags and seal. Can be frozen for up to 6 months. Do not leave out or place in a plastic bag. Always use foil for Zucchini bread that will be eaten within the week, or food saver bags sealed for freezing.

Ingredients

• 3 Beaten Eggs
• 2 Cups Sugar
• 2 Cups Wesson Oil (vegetable oil)
• 2 Tsp Vanilla
• 2 Cups Grated Zucchini
• 3 Cups Flour
• 1 Tsp Baking Soda
• 1 Tsp Salt
• 1/2 Tsp Baking Powder
• 3 Tsp Cinnamon
• Add nuts and/or raisins if desired

Details

Adapted from sunstreeks.hubpages.com

Preparation

Step 1

Use a potato peeler to remove outer layer of Zucchini. Cut Zucchini into 1 inch chunks for grating. Use a food processor to grate zucchini into small slivers. Add grated Zucchini and all other ingredients into a bowl. Use a mixer until well blended. Pour into greased and floured bread pan. Bake about 1 hour at 350 degree's. Use a toothpick to determine if bread is fully cooked. Remove from oven. Once cooled, flip bread onto Saran wrap to finish cooling.


Top With Whipped Butter

Whipped or Softened unsalted butter makes the best topping. Do not spread on until ready to eat.