Faye asks: I have used the same recipe for Chocolate Zucchini Bread for many years with no problems. The last couple of years when I’ve tried it, it has fallen. I got the recipe from a church cookbook in IN. I now live in the Denver area at about 5400′. I have never taken the seeds out, do not peel, and today, squeezed the zucchini in a very thin dish towel. All loaves fell before I took them out of the oven.
I made 5 mini loaves, 6 cupcakes (loaves & cupcakes in aluminum) and 1 9×5 loaf pan. I have a new double oven (2 mo old). I baked in upper oven on the lower of the 2 shelves. I only cooked them 30 min because of the smallness of the pans. Any suggestions? Thanks!
Baking S.O.S. says: It sounds like there are a number of factors that could be contributing to this problem, including a new oven that you are not yet completely familiar with. But the most likely cause is baking at a much higher altitude than the recipe was written for. (most recipes are written for baking at or near sea level)
Epicurious: High Altitude Baking Recipes and Tips – this on-line guide explains the science behind baking at higher elevations–what happens to the baked goods and what adjustments need to be made to compensate for those effects.
Betty Crocker: Baking and Cooking at High Altitudes – this site includes a chart of potential causes and specific adjustments to try. Follow the suggestions for Quick Breads as the Chocolate Zucchini Bread falls into that category.
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