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Zucchini Bread

(3 posts)
  • Started 11 months ago by mappetey
  • Latest reply from mappetey
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  1. mappetey
    Member

    Hi all,

    I just received the cookbook & a big bag of Honeyville almond flour in the mail last week. I made the Zucchini Bread last night, and I baked it for 60 minutes. The outside edges were very dark brown, yet the bread wasn't completely cooked/ almost raw on the inside. I live in Boulder at 5500 ft., and put the bread back in the oven for another 20 minutes. It still didn't cook completely. Any suggestions re: what could have gone wrong?

    Thanks for any suggestions, ideas, etc.!

    Posted 11 months ago #

  2. jessica
    Member

    did you use 1 loaf pan or 2? the book calls for 2 mini loaf pans...

    Posted 11 months ago #

  3. mappetey
    Member

    I used 1 loaf pan (the standard size), oops! Thanks!

    Posted 11 months ago #

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