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Diane is asking: (2 answers)
I HAVE MADE THE MOM'S ZUCCHINI BREAD 3 TIMES AND IT NEVER RAISES IN THE MIDDLE. I HAVE LEFT IT IN FOR 67 MIN. ALSO. WE HAVE BEEN ABLE TO EAT IT, BUT IT SURE DOES NOT LOOK LIKE THE PICTURE. WE ARE AT 4000 ELEVATION, BUT I HAVE A FRIEND WHO IS AT 4200 AND SHE DOES NOT HAVE A PROBLEM. I HAVE BAKED IT BY GETTING SOME OF THE MOISTURE OUT OF THE ZUCCHINI AND ALSO NOT GETTING THE MOISTURE OUT. IT IS DRIVING ME CRAZY, WE LIKE THIS RECIPE. PLEASE HELP THANKS, DIANE

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Last updated: Nov. 17, 2012 11:45 am
Posted: Nov. 17, 2012 8:31 am
 
Answered by: Seamus O'Connor
Nov. 17, 2012 8:41 am
How warm is the area you let it rise at? Here we prop open the oven and place the pan of dough betune the door and the stove top with oven on a low setting. Works for us. I hope that helps.
Comments:
Nov. 17, 2012 8:50 am
This is a very good, informative video to help with high altitude baking. With your zucchini quick bread do not add extra liquid, it has plenty. I would squeeze the zucchini to get some of the moisture out. We lived in CO for 7 years and I understand how frustrating baking can be. I hope this video will help. http://allrecipes.com/video/1129/high-altitude-baking/detail.aspx?e11=high%20altitude%20baking&e8=Quick%20Search&event10=1&event8=1&prop24=SR_Showcase&e7=Recipe
 
Answered by: grandmama
Nov. 17, 2012 8:54 am
Are you oiling the sides of the pan? You need only oil the bottom. Check your oven temp. Might be to high. and check your baking soda is it old? also are you peeking?! letting heat out?
Comments:
Nov. 17, 2012 11:45 am
I would compare what you are doing to what your friend does. Are you subbing any ingredients, mixing/combining the ingredients differently????......etc. That is where I would start.
 
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