I made this recipe and after reading some of the reviews, I substituted half whole wheat flour and half applesauce for the oil, upped the zucchini to 3 cups and reduced some of the sugar. I baked the batter in two regular sized loaf pans and knew I had to increase the baking time but wasn't sure how much longer to bake the loaves. One reviewer stated 70 minutes and another said to bake them for one hour twenty minutes. I kept checking for doneness and after almost an hour and a half, the tester looked like it was coming out clean and I was afraid the outside of the loaves would start burning if I left them in any longer so I took them out of the oven and let them cool. Mu daughter came up to try some and cut a piece for herself and for me and the centre still seemed kind of doughy although we still ate it and it did taste wonderful. I don't know what went wrong. The batter did seem kind of thin so I'm wondering if there was too much water in the zucchini. I still gave the recipe 5 stars because the bread tasted so good. I'll try it again and this time I'll try to squeeze out as much water as I can out of the zucchini to see if that makes a difference.
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I made this recipe and after reading some of the reviews, I substituted half whole wheat...