Quick response needed: who has made Pat's Zucchini Bread? Pan size, anyone?

M

marilynfl

Moderator
I'm making several batches for donation at Open Table and I've got 9.5x5.5 bread pans and 8.5x4.5" bread pans. We won't even go into the gluten-free pans that are longer, taller and skinnier. They're packed away so I don't care.

I don't want to under-bake it and that tends to happen to me in the center of quick bread loaf, even when tested as final temperature with a probe. They come out of the oven fine and then collapse to a crater in the center. Since these aren't for me, they need to be correct because I was going to give them whole loaves, not sliced as I usually do.

Several folks have made this recipe, but no one has mentioned the pan size so I'm assuming everyone else is more secure in their abilities.

An AllRecipes version is very similar to Pat's and they specify 8x4.

Bastards.

http://eat.at/swap/forum5/55_Pats_Zucchini_Bread

 
*^$^()*^&. Just took amazing smelling bread out of oven and saw cup of oil sitting on counter.

(audible slapping sound of head banging on counter)

 
Well, that was a happy surprise. I just took 2 correct loaves and the 2 oil-less

zucchini loaves (along with a small version that also had nuts for the kitchen staff only) down to Open Table. When I explained my screwup and that maybe she could make french toast with it or smear slices with butter and basically, how sorry I was to waste zucchini, the food manager of the kitchen said "oh, I make it ALL the time without oil."

Sometimes you just get lucky.

 
I’m late to the party but I always just test with a toothpick like a cake

For all my quick breads. I rarely use the pan size called for because I tend to make quick breads in the mini loaf size pans. I spray the pans, pour batter into them about 3/4 full and bake until toothpick comes out clean. You’d think by now I would write down how much time it takes for banana bread, but I’ve never bothered. Then I pop them out of the mini loaf pans and wrap them in plastic (mom used foil, better for freezing) with a ribbon/bow for gift giving. My aluminum mini loaf pans I’m sure are all from the 1970s, LOL. True story.

 
Sorry I didn't see this sooner. In Hawaii dealing with hurricane preparation

the past few days...havent had time to check in at the swap.

So glad the bread worked out for you. It's a recipe I started making back in the 70s when those recipes for cakes and breads containing oil were a popular thing. I imagine that oil could be cut back easily with good results.

 
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