Yakityak's Classic Zucchini Bread

There is nothing remotely unique about this zucchini bread. You will find thousands of variations on it all over the internet. There's a reason it's a classic - it freezes well and tastes fantastic. I put "freezes well" before "tastes fantastic" for a reason... a reason that anyone who has ever acted on the "Oh what the heck, let's plant zucchini this year" impulse knows by heart. When you wind up with 15 lbs. of zucchini in a single weekend, you invariably wind up using up some of it to make zucchini bread. And once you've given all your friends, family, and neighbors their loaf (or 2), you wind up freezing the rest and eating it in February. I was told that what makes this particular version of zucchini bread freeze well is that it uses oil, not butter. Because oil is less likely to be solid at cool temperatures, it goes through fewer solid/liquid/solid cycles than butter does under similar circumstances, which means it just holds up better to freezing in general. Don't know that it's true, but I do know this version tastes just great after a stint in the freezer. It also has the grace to be pareve, which means you can foist it on people after any sort of meal.