Zucchini Bread

Moving from Welcome Forum to General Baking forum.....

Are the loaves fully cooked in the sunken areas?
Do you have a convection oven?
Tell us about the oven you had before and the oven you have now. Perhaps the temperature in your old oven was off a bit.

Is it uncooked where it is sunken?

I don't like the sound of this "accubake." It's electric, right? Was your old oven gas?

I think you are just going to have to toggle with the temperature a bit more.

Is the sunken top the only difference? Are the sides risen to your liking? Sometimes a sunken top means that the temp is too high.

Are you using any different ingredients? Whole wheat pastry flour? More liquid? How long are you leaving the batter out for?

So you've already bought a thermometer and calibrated the oven accordingly. It could be the oven, but it's likely other factors too.

On the appliance front, I had an interesting conversation with a guy who is 2nd generation in appliance sales and repair (he does lots of repair). He was explaining to me that it is virtually impossible to get a decent domestic range anymore. That companies have generally figured out that for most people, cooking entails just heating prepared food, that we don't cook heavily the way we used to. (I mean who the heck bakes bread :lol: ) He said the dollars you spend are generally proportional to the cosmetics, such as stainless, stainless handles, sleek design, but oven walls are thinner than they used to be, other elements are not as strong, etc., and he's telling people who really really cook that they may want their old oven around in a basement kitchen or whatever. He said I can forget about large batches of canning on most new stoves, that most new appliances are not made to take that kind of task, and laughed when he saw my collection of huge old stock pots.

But I'm thinking if you've calibrated it for temperature (provided your thermometer is accurate:crazy:), it could also have to do with other factors, and you will have to look at them. (though as one last tip on your oven, I would say preheat for longer than when the oven says it's at temperature).


I think a difference in moisture to flour ratio could also be implicated, your zucchini could be wetter or your flour could be a little different and absorb moisture differently. Can you try a slightly dryer bread, either get a little moisture out of the zucchini or add a little less liquid. Don't overmix, but make it less wet.

Or you could switch to a different loaf, and forget the zucchini. Lemon loaf, carrot cake loaf, something with cranberries, whatnot... the water content of the grated zucchini is more "variable" and will emit moisture as its cooked too, how you grate it will also create variables. Is there anything else in your technique that could be improved? Are you using unsalted butter, and at the right temperature?

Even though it's coincided with the oven, I'm thinking if you've done the temperature calibration it can't just be your oven.