I attempted my first zucchini bread. I had to bake it for more than the time mentioned but when I took it out of the oven it looked beautiful and full. The directions was to cool in on a rack for 20 minutes and then remove from pan. While I waited the 20 minutes, it caved in! I still took it out of the pan and it reminds me of an overweight woman who has just removed her girdle! I haven't tried it yet so I don't know how it tastes.

Sounds like it wasn't done. But you baked it longer than it said - was the oven set on the correct temp?

Lisa

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yes and i tested with a toothpick until it came out clean

you may just have a dense recipe. I hope it's a keeper!

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When I bake bread like that, I lay it on it's side after I take it out of the pan......which I take out after about 10 minutes (used to baking cakes and that's time time I'm used to using for them ). It doesn't cave in like you described (at least it hasn't on mine when I do that).

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I don't know if it's true but Mom used to say we caved the cake in by jumping around either while it was in the oven or right after she took it out.

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I think because it uses baking soda it does not hold it's shape. It should taste fine though. My mom used to make that for after school treats.

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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!!

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