Craisin zucchini bread

By | January 18, 2012

I really, really want to call this post “zucchini bread blob.” Because that’s exactly what happened when I made zucchini bread yesterday.

It blobbed.

I mixed up a thick batter and greased a loaf pan. That was my first mistake. It was supposed to be two loaf pans.

I have two loaf pans, and both were clean. I could totally have used them. Smitten Kitchen’s directions said to use two. But it just looked like the right amount of batter for one loaf, so that’s what I used.

I slid it into the oven and set the timer for 23 minutes. Mistake #2: Twice the amount of batter in the pan, set to bake for a third of the required time. Why? I read the baking time for making the recipe as muffins, thinking it was the time for the bread loaves.

So I took it out when the timer beeped, slid a knife around the edges, and inverted it onto a large plate.

That was when I noticed that it was, um, RAW in some places. I noticed this because it started sagging. Dramatically.

See those raw parts? Ugh.

I ran for a bigger baking dish and piece of parchment paper and scooped my poor zucchini bread mess into it. Back in the oven it went.

Thirty-five minutes later, it was fully cooked.

And fully delicious.

And there we have it…a baked zucchini bread blob!

And when it’s sliced all nice ‘n pretty, you can’t even tell it was once a sorry sagging half-baked thing.

1 Comment

sara s on January 25, 2012 at 12:46 am.

Made them in jumbo muffins! Minus the craizens plus EXTRA choco chips!!! Deee-lish!!!


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