I got up super early today since Buddy's meds have to consistent every day, and since normally I would be up by 7am, I try not to on the weekends but now I don't have a choice. Good-bye sleeping in, hello afternoon naps! ;-) I haven't taken one yet today, but I'm a little tired from working at school.
So since I was up, I decide to make blueberry zucchini bread - FAILED! I wrote down all these suggestions of substitutions and...well...I got a VERY mushy center. I am thinking it was the extra cup of zucchini that one person suggested made their bread more moist...yes, mine was very moist as well, so moist that even though I cooked it for almost 2 hours, the center was still MUSHY!
I really tried to make it "healthier" and somewhere in the recipe I messed it up - apple sauce instead of oil, sugar cane instead of white sugar, used 1/2 wheat flour....and that extra cup of zucchini........made mush...... :-P
Zucchini is a funny vegetable. It's SUPER moist! Every time I've used it (albeit, not in baked dishes) the recipe asked me to slice up the zucchini, sprinkle salt on it and let it set for awhile. After it's set, squeeeeeeeeeeze out the excess moisture. Works great for entrees but I don't know if the salt would throw off the taste of your sweet bread. At any rate...a little info worth investigating!
ReplyDeleteThanks Megan, I will check that out!!
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