I always take my zucchini bread out of the pan immediately after removing it from the oven and wrap it in plastic wrap twice (2 different layers). Then I let it sit to room temperature.

My bread is always so moist, and I get tons of requests for my recipe (just a basic recipe - the trick is the plastic wrap).

The only time I had a batch of zucchini bread go crazy is when I tried using Splenda instead of sugar. I tossed the entire batch, as it was just plain wrong!!

__________________
"Yesterday my life was duller, now everything's technicolor!"