Post by ILoveBaking on Aug 25, 2004 17:34:25 GMT -5
I've done a lot of baking, but this has got me puzzled. I baked 2 loaves of zucchini bread as the recipe makes 2. Both of them sink in the middle and I don't understand why. Here are the main ingredients: 3 eggs, 3 cups flour, 1 cup oil, 2.5 cup sugar, 2 tsp baking powder, 1/2 tsp baking soda, spices. Baked together in 350 F oven for about 1 hour. It tastes great, nice texture, not too dry not too wet, it just looks weird
Post by sarah phillips on Aug 26, 2004 13:16:40 GMT -5
Bread sinking in the middle either means that it is not baked enough or the zucchini is too wet or you are adding too much.
The bread should be slightly domed in the middle and have characteristic cracks running through it. You can insert a wooden skewer in the middle and it should immerge with a few moist crumbs attached, but not batter.
I grate the vegetables and then place them on paper towels to absorb some of the moisture before adding them to the recipe.
Also, I have found that some recipes have you add too much, causing the bread to sink in the middle. Besides drying the zucchini more, try adding in 1/4 cup less or until the bread stops dipping in the middle. The same thing will happen if you add in too many carrots with carrot bread ......
Happy Baking911, Sarah Phillips, President & Founder, baking911.com
Post by ILoveBaking on Sept 1, 2004 11:30:40 GMT -5
Thank you for your response, Sarah. I have made the bread again, used paper towels to drain my grated zucchini (2 cups). Unfortunately, it didn't make a difference, although it took less time to bake, I'm assuming due to less moisture in the bread. I've read that you also need to squeeze out any excess moisture out of the zucchini. I didn't do that because I thought that that would break the zucchini's structure and not do the bread any good. What are your thoughts on squeezing out excess moisture? My next step will be to use 1/4 cup less zucchini.
Post by ILoveBaking on Sept 1, 2004 13:20:32 GMT -5
The recipe calls for 2 cups grated zucchini.
Could the 2 tsp of baking powder have anything to do with the sinking? Looking through the oven window I can see the bread rise evenly (not domed) and then slowly sink towards the last 10-15 min of the baking.
Post by ILoveBaking on Sept 9, 2004 20:20:15 GMT -5
Sarah, I wanted to update you on my zucchini bread adventure. Reducing the amount of sugar did the trick. I made 1 loaf by cutting the recipe in half (thanks for the tip) and used 3/4 cup sugar. I used 1 cup grated zucchini and used 2 eggs (instead of trying to measure 1.5 eggs). The only new thing I added to the recipe was 1/4 cup buttermilk. I figured that that would react with the baking soda and give the bread more rise. The bread domed nicely and it even had characteristic cracks on top. With less sugar in the bread, you can really taste the spices. Thanks for all your help.