Zucchini Bread with Sinkholes

11 years ago

I made 1 large and 3 small loaves of zucchini bread today from one recipe. The small loaves had fallen in the middle and they looked like sinkholes! The large loaf looks ok but I haven't sliced it yet.

The batter seemed almost too moist and heavy for the small loaves to rise enough. I would like a zucchini bread recipe that works better that this one. Any suggestions out there? I would like a recipe that makes 2 large loaves.

Comments (4)

triciae
11 years ago
This is a very versatile recipe. I use it in all its manifestations.

It bakes very well in loaf pans. I usually bake off as muffins for just the two of us.

Multi-Purpose Quick Bread (see the end of ingredient list for variations including zucchini)

3 cups all-purpose flour
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 cup finely chopped walnuts or pecans
3 eggs
2 cups sugar
3/4 cup vegetable oil
2 tsp. vanilla
1 (8 ounce) can crushed pineapple
2 cups prepared fruit or vegetable (instructions follow)

Apple Bread: Peel, core and shred 2 med. apples to make 2 cups total.
Banana Bread: Mash 3 bananas to make 2 cups total.
Carrot Bread: Peel and shred 2 medium carrots to make 2 cups total. Stir in 1 tablespoon reserved pineapple juice.
Sweet Potato Bread: Peel and shred 1 medium sweet potato to make 2 cups total. Stir in 1 tablespoon reserved juice.
Zucchini Bread: Shred 2 medium zucchini to make 2 cups total.

Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside.
Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy.

Drain pineapple, reserving juice if called for in instructions for specific fruit or vegetable.

Stir in pineapple and prepared fruit or veg.
Add dry ingredients,stirring only until moistened.

Spoon batter into 2 well-greased and floured 9 x 5 x 3 inch loaf pans.
Bake at 350 degrees for 1 hour or until wooden pick inserted into center comes out clean.

Cool 10 min. before removing from pans; turn out on rack and cool completely.

Yield: 2 loaves

/tricia
blueheron
Original Author
11 years ago
Thank you. It sounds like it is just what I'm looking for. Do you think it can be made in the smaller pans? Is the pineapple always used?
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triciae
11 years ago
Yes and yes. Just adjust your cooking times. I bake jumbo muffins about 35 minutes.

You didn't ask...but...I normally use all white whole wheat in these & they are delicious.

/tricia
grainlady_ks
11 years ago
What went wrong....
A. Did you preheat your oven?
B. Have you tested your leavening (especially if you haven't used it for a long time)?

Beyond that it sounds like there may have been an inaccurate measurement of an ingredient/s at some point. Another possibility, some recipes need the shredded zucchini to be drained and pressed in a colander, or the moisture pressed out of it between paper towels, and if you skipped doing this and it was a step in the recipe, that could have added too much moisture. Sometimes you need to take this step anyway if the zucchini is really moist.

I'll post a microwave recipe I make occasionally in the summer when zucchini are plentiful but I don't want to heat the kitchen up using the oven. The "pan" I use for this recipe is a microwave-safe fluted bunt cake-style pan. If you are a thrift store buff, you can often find these pans there. They originally came in box mixes from the grocery store in the 80's. This recipe and a banana bread recipe are the only recipes I ever bake in a microwave. -Grainlady

MICROWAVE ZUCCHINI BREAD RING
(source: Pillsbury)

2 T. dry bread crumbs (I've also used graham cracker crumbs or almond flour.)
3/4 c. all-purpose flour
3/4 c. whole wheat flour
3/4 c. sugar
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1/4 t. nutmeg
1/8 t. cloves
1/2 c. milk
1/2 c. margarine or butter, softened
1-1/2 c. (1 medium) shredded zucchini*
2 eggs

Grease 6-cup microwave-safe ring mold.** Sprinkle evenly with bread crumbs. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour and all remaining ingredients. Blend on low speed until moistened. Beat 2 minutes at medium speed. Pour into greased and crumb-coated ring mold. Place in microwave oven on inverted microwave-safe plate. Microwave on MEDIUM for 10-minutes, rotating 1/2 turn halfway through cooking. Rotate pan 1/4 turn. Microwave on HIGH for 2-5 minutes or until toothpick inserted near center comes out clean and bread begins to pull away from sides of ring mold. [Grainlady note: If you have a carousel in your microwave that rotates around, you can skip turning the pan.] Let stand directly on countertop 5 minutes; unmold onto serving plate. 16 servings

Tips:
* If zucchini is very moist, drain on paper towels before using.

** A 2-quart microwave-safe casserole can be substituted for ring mold. Place a heavy-bottom drinking glass in the center of the casserole to create a ring mold out of the casserole dish.