Mom's Soft and Moist Zucchini Bread Recipe

Mom's Moist Zucchini Bread Recipe

Ingredients

• (Makes two loaves)
• 3 eggs, beaten
• 2 cups sugar
• 2 cups Wesson oil (vegetable oil)
• 2 tsps vanilla
• 2 cups grated zucchini
• 3 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
• 3 tsp cinnamon
• Optional: Nuts and/or raisins if desired

Instructions

1. Preheat the oven to 350 degrees.
2. Use a potato peeler to remove outer layer of zucchini, then cut into 1-inch chunks for grating. Use a food processor to grate into small slivers.
3. Add grated zucchini and all other ingredients into a bowl. Use a mixer until well blended.
4. Pour into greased and floured bread pan.
5. Bake about an hour at 350 degrees. Use a toothpick to determine if bread is fully cooked. Remove from oven.
6. Once cooled, flip bread onto saran wrap to finish cooling.

Keep it Moist and Fresh

This is 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 six months.
• Do not leave out or place in a plastic bag.

Always use foil if it will be eaten within the week, or food saver bags sealed for freezing.

Source: delishably.com