Zucchini Bread falls in the middle & sticks to the pan

Bruce asks: When baking zucchini bread the loaves rise nicely while baking, but they fall in the middle. What can be done to prevent this?

The bread also wants to stick. We are using stainless steel pans, Baker’s Secret spray and a convection oven. How do I prevent it from sticking to the pan?

Baking S.O.S. says: It sounds like your zucchini bread isn’t getting done all the way through the middle.  Under-baked quick breads are characterized by rising nicely in the oven and then falling as they cool out of the oven–exactly what you described.

To be certain your zucchini bread is completely done before you remove it from the oven, you can try several methods to test for doneness [and sometimes using more than 1 method helps!]:

  • Insert a wooden toothpick or skewer deep in the center of the zucchini bread.  You can also test in several different spots to be sure, if you like.  It should come out clean or with dry crumbs on it.
  • Press the top of the zucchini bread gently in the center.  If it bounces back, it is done in the middle.  If you can hear it “squish,” it is still wet in the center.
  • Appearance: it should look golden brown all over, not just around the edges.

As for preventing the bread from sticking when you remove it from the pan, definitely keep using the Baker’s Secret spray.  You could also line the bottom of the pan with a piece of parchment paper cut to fit the pan.  I always use parchment paper as a liner to keep cakes from sticking to the bottom of the pan.  Lastly, you could run a knife gently around the edges of the pan before you remove the zucchini bread to help loosen it before you take it out.

I should mention that you do not want to try to remove the zucchini bread from the pan while it is still hot.  Tempting as it may be to want to try a piece as soon as it comes out of the oven, DON’T!  It will be much more likely to stick to the pan and crumble if you try to remove it when it’s hot.  Let it cool to room temperature in the pan before you try to remove it.

Good luck!

48 comments to Zucchini Bread falls in the middle & sticks to the pan

  • Bruce reid

    I have used the same recipe for zucchini bread for 30 years with good results. The last three times, the loaves have fallen during the baking process. I follow all instructions to a “T.” Can anybody help?

  • Hi Bruce, perhaps your leavener–the baking powder or baking soda–might be too old to be effective anymore? That is usually the culprit when a tried & true recipe stops rising the way it always has in the past. Try using a new container of baking powder or baking soda and see if that makes a difference. If that still doesn’t help, then perhaps your oven calibration might be off? Try using an oven thermometer to check the actual temperature of the oven before baking the zucchini bread. That might also have an effect. Good luck!

  • sharonm

    had same problem. try putting bread in the oven horizontal,one in front of the other, for some reason it seams to help. I also now use parchment paper on the bottom for the sticking.

  • Penny

    I too have been making zucchini bread using the same recipe for 30 years and my zucchini bread is getting burnt on the outside and not done on the inside. It, also, is sticking to the pan and I am using a non stick calphalon pan and I’ve greased the pan well. I am going to try using fresh baking soda and baking powder and I will also use parchment paper as suggested. However, why is it getting burnt on the outside and not completely cooked on the inside?

  • Hi Penny, I believe the problem is the pan you are using: I have had nothing but bad results from non-stick baking pans. The dark color of the non-stick coating actually draws in the heat of the oven, causing baked goods to brown on the outside edges that come in contact with the pan. If the item bakes too long (like a zucchini bread), then the outside edges will actually turn black by the time the item finishes baking on the inside. I found this to be so frustrating that I gave up using non-stick pans of any kind. Instead, I use uncoated metal baking pans or glass baking dishes. When using metal pans, I have found it helpful to double-stack 2 pans inside one another to add an extra layer of protection to keep the item from browning too quickly on the outside edges before the inside is done. So, for example, when baking cupcakes or muffins in muffin pans, I stack 2 muffin tins together and bake in just the top tin. It creates a similar effect as the “air cushion” products that also promote even baking without over-browning.

  • Hello, Making z bread this year has been a real bummer. Day b4 yesterday sunk in the middle. so i raised rack in oven. so yesterday that worked really well. and now today it stuck really bad. can anyone tell me is that ?? making smae reciepe and using same pans for somw twelve years and never have had any problems……..
    Thank You

  • Hi there, another technique you could try (in addition to the tips I suggested in the original post) is to let the zucchini drain in a colander for about 30 minutes after you shred it and before stirring it into the batter. If you allow some of the excess moisture drain away from the zucchini, perhaps the bread won’t be so wet and sink when it bakes. Just be careful not to allow too much moisture drain away: this might cause the bread to be too dry. Somewhere there has to be a happy medium!

  • Thank you. Shall try tomorrow as i have two lrg z’s left to make into bread yet. Will let you know…………. Thanks,Toni

  • Sorry,I was busy yesterday. This is what happen: I used five aluminum pans and one Baker’s Secret to see if there was any difference between the types of pans. Grated two c. of zuke and poured out on paper towel for about 15 minutes. When ready to use, boy was that towel wet! Made the rest of recipe almost. Then put in zucchini and then flour. Baked for 1 hour and presto every one came out of pans. Both types. I was very impressed. What u said to do must have done the trick. Thank you so much. busy today and going to make more tomorrow. Hoping it turns out just as great !! thank you again. Toni from Oregon

  • Hi Toni! Thanks for writing back with the results of your latest round of zucchini bread baking. I’m so glad to hear that a fairly simple adjustment fixed the problem! So for anyone else who might be experiencing this same problem, it sounds like the texture of zucchini bread could be improved by removing some of the excess moisture from the grated zucchini before mixing it into the batter. So glad it worked for you!

  • Hi, I made another batch yesterday, and it came out of pans just awesome, thanks to you. But another problem arose then. When taken out of the oven, it sank in the middle. If it’s not one thing, it’s another! Do you happen to have a fix for that? I never changed a thing. Plus, can you tell me why it happened?? HELP!!!! Toni K.

  • Hi Toni, the main reason a baked good sinks in the middle is that it is not fully baked before removing it from the oven. It may look like it is done when it has risen and domed on top, but if it is still wet in the center when taken out of the oven, it will eventually fall and sink in the middle as it cools

    The best ways to test to make sure a baked good is done are:

    1) Gently touch the top of the baked good in the center. If it springs back, it is done. If you hear a slight “squishing” sound, it is still wet in the center and needs more baking time. I call this the “squish” test (my own un-scientific name for the process), and I find it to be the most reliable way to ensure a baked good is done.

    2) Inserting a wooden toothpick in the center of the baked good is also a fairly reliable way to test for doneness, but in the case of zucchini bread, a wooden toothpick is not long enough to test deep enough into the center of the bread. To get a more accurate reading, you should use a longer wooden skewer (the kind you use for kabobs and grilling) that can reach to the bottom of the bread. It also helps to test the bread in several different spots, not just in the center.

    I hope one of those techniques will work for you. Good luck!

  • Hi RB, Was going 2 bake today and decided to take a break. only have 1 and half med. zukes to go here. can get many more if i want. come one pumpkin bread and banana bread i say. Any way i have tried your methods in the past. So i know of what you speak. That batch was sunk little bit in middle b4 i took out of oven. It never dawned on me that maybe not fully cooked. That is so weird. Same reciepe,same pans,same time,same oven,same mixer. Everything the same and each batch of bread has been different. Maybe make more tomorrow. Shall let u know what happens to them. LOL !!!! THANKS AGAIN 4 EVERYTHING THIS WEEK !!!!!!!!!!!!!!!! Toni

    P.S. everyone asks. why u make so many. we say cuz we end up giving most away and eat very little of our selves.

  • Hi Toni, I do the exact same thing you do: I bake a lot and then give it all away to friends and family (mostly because I don’t want to eat it all myself!).

    Here’s another tip, though: Most baked goods–especially zucchini bread and other quick breads like banana and pumpkin bread, muffins, etc.–freeze really well. So if you want to save some zucchini bread for the cold winter months when summer is just a faded memory, try putting a loaf or two in the freezer. It will keep just fine for 6 months.

  • Hi,Back again. Yes i do freeze a lot of it. husband just brought home two more zukes. yea !! Am i excited now. It was 85* in huse yesterday at 11 A.M. with out oven on. So i took another day off. New ? for you. Can you make bread out of summer squash by just replacing the shreaded zuke with crook neck ?????? Toni

  • Hi Toni, you know, I have never tried to make a quick bread using summer squash in place of zucchini. I think the flavor would be somewhat different, but the texture would still be about the same. If you try it, let me know how it turns out! I have never heard of anyone attempting this before, but I’m sure it has been done. I would love to know what it’s like!

  • I sure will let you know. Have a couple to be ripe soon. as the last one we ate already. Still warm here but i cranked up oven anyway today. made another batch of z bread. let cook 5 minutes longer and stuck with tooth pick. it came out clean but still was sunk in middle little bit. i was thinking maybe cuz gas stove. then i said nae. been there done that b4……… So i give up. taste good anyway. chat soon…. Toni

  • just me. boy am i ticked now. i just lost 7 loafs of z bread. they all sunk bad.same evrey thing as before.i threw all out. pans included cuz they were throw away and kept the 2 bakers secreats i used.do u think maybe baking soda and baking powder to old ?? they were brand new 2-3 weeks ago when started all this. what do you think ??
    TONI

  • oh i also moved the racks in oven. cuz i thought might help. not !!!!!!!! TONI

  • Hi Toni, I don’t think the problem would be the baking powder and baking soda if you just bought them a few weeks ago.

    It sounds like you changed several variables at one time–using disposable pans and moving oven racks. Either or both of those changes could have had an effect on how the zucchini bread baked.

    Also, since you had a significantly different outcome even when changing seemingly minor variables, there is always the possibility that you may have measured something wrong accidentally. You mentioned that you baked 7 loaves of zucchini bread…..perhaps as you were making a large batch of batter, you may have miscalculated the measurements on the increased quantities OR you measured ingredients wrong as you were adding them to the batter.

    One other possible explanation is that the oven was simply over-crowded with 7 loaves of zucchini bread in at one time. The more crowded the oven is, the longer it takes to get up to proper baking temperature and bake everything through completely. In an overcrowded oven, the baking time is increased significantly, so don’t expect the bread to be done in the same amount of time it takes one or two loaves to bake. Continue to use the tests for doneness before removing the breads from the oven.

    Sorry you had such a frustrating experience!! It’s hard to see all your hard work wasted. Almost time to move on to pumpkin bread! :)

  • Will write later as a womens work is never done !!!!!!!!!!!!!! Toni

  • So sorry its been so long. Had to go out of town. When got home last night. Low and behold two more zukes and a very big bag of toms on door step. So today canned all the toms and I grated one big zuke to use tomorrow already.
    As 4 frustrating. Not the word I would have used. But, we are on the air. LOL !! And yes I think moving the rack did it. So I have put back already as to not forget and will start again tomorrow as I am worn out ole lady today already. Be sides we are in 35′RV and not much kitchen space to speak of. Used the aluminum pans b4 and no problems sticking or anything. so tomorrow going to use new ones and start all over. And least not forget I now have two yellow squash on counter also. Wish me luck and will write very soon.

  • Hi Toni!

    Now I have an update to report to you! I made my own zucchini bread last weekend–I guess you inspired me! My son loves chocolate zucchini bread, so I made a version with chocolate chips. Tasty!

    As I was baking my zucchini bread, it occurred to me that there is another recommendation that I haven’t yet shared with you: If you are working with particularly large zucchini, you should remove the seeds before grating it. When the zucchini gets large, its seeds are also larger, and it seems to make the grated zucchini much wetter. What I like to do is cut the flesh of the zucchini off around the seeds in the middle, like cutting for sides around the core of an apple. If you haven’t tried that technique before, give it a try the next time you have a large zucchini. It may make the batter less wet and dense.

    Good Luck! P.S. My full name is Laura Robertson-Boyd.

  • HOW NICE TO KNOW WHOM I AM SPEAKING WITH. I HAVE DONE ALL THINGS YOU SPEAK OF. I HAVE USED CHOCO CHIPS,RAISINS,BUTTER SCOTCH CHIPS,PEANUTBUTTER CHIPS. YOU NAME IT. I HAVE EVEN USED M&M’S. ALL THESE ARE VERY YUMMMMMMY 4 OUR TUMMMMY’S. LOTS OF FOLKS DO NOT PEEL THE ZUKES. I DO. PLUS, I HAVE ALWAYS CLEANED OUT SEEDS EVEN ON SMALLER ONES. I JUST CLEAN OUT JUST LIKE A CANTALOPE WITH A SPOON. THIS WORKS VERY WELL FOR ME.
    I HAVE FOUND IF YOU DON’T BOIL YOUR RAISINS FIRST THEY SINK TO THE BOTTOM AND HAVE A TENDENCIE TO MAKE LOAF STICK TO BOTTOM OF PAN..

    JUST TO LET YOU KNOW. I AM TYPING IN ALL CAPS BECAUSE I DON’T C VERY WELL. JUST SO YOU DON’T THINK I AM YELLING AT YOU. YOU SEE I HAVE HAD A MAJOR STROKE AT 47 AND IT HAS AFFECTED MY SIGHT. OTHER THAN THAT I AM FINE. GOING TO TRY AGAIN TOMORROW.

    WILL WRITE SOON. TONI

  • TO HOT AGAIN TO BAKE 80* AT 11 A.M. SO I HAVE NOT MUCH TO SAY RB. TALK SOON !!!!!!!
    TONI

  • GG

    I was wondering if we grated the zucchini a day before would it be ok

  • Hi there! Yes, there should be no problem with grating the zucchini the day before. Unless the zucchini happens to have a lot of liquid from having too many seeds in the middle (which tends to be the case only when the zucchini grows too long and gets too big before harvesting), it should work just fine. If for some reason the zucchini is really wet, you could perhaps drain some of the liquid off through a colander or blot it dry with some paper towels. But in general, that step should not be necessary. You want the zucchini to have some moisture in it so that the bread does not become too dry. Good luck!

  • Thanks for your note, Toni! Let’s hope the weather cools down soon so you can get back to baking. It’s no fun to turn on a hot oven when it’s hot outside!

  • HI THERE RB,HAVEN’T LOST ME YET. ITS BEEN RAINING 4 A FEW DAYS. SO LAST NIGHT I DECIDED TO DO UP BATCH.(ALREADY USED GRATED Z I HAD IN FRIG) WORKED OUT JUST FINE. WELL TODAY JUST B4 I GOT STARTED A FRIEND BROUGHT OVER GROCERY BAG FULL OF HIS HOME GROWN GREEN BEANS. I SPENT THE MORNING SNAPPING AND WASHING 2 COLLANDERS OF GR.BEANS. WANTED TO CAN THEM IN PTS. ATLEAST.BUT HUSAND NOT FELLING WELL IN THE BACK.AND THOSE BIG POTS OF HOT WATER ARE SCAREY TO ME. SO I DIDN’T WANT TO LOOSE SO I SNAPPED AND WASHED. LET THEM DRAIN FOR A WHILE AND THEN BAGGED SIX AND HALF QT. BAGS FOR THE FREEZER. WHEWWWWWWWW, WHAT A CHORE. SO HOPEFULLY WILL GET BACK TO IT TOMORROW AS I STILL HAVE 2 MED AND 1 SM ZUKE AND ONE MED AND 1 SMALL YELLOW SQUASH. SITTING ON BACK COUNTER CALLING ME. HOPE TO TALK SOON,TONI

  • YO RB, HOW YA DO’IN ????? YOU ASKED ME TO TELL YOU WHEN I MADE. OK,OTHER DAY I MADE THE BREAD USING THE SUMMER SQUASH. TURNED OUT GREAT. MADE FIVE SMALL LOAFS AND JUST ONE STUCK TINY BIT TO PAN. KEPT TO MUNCH ON. TASTED GREAT!!!! ONLY A TINY BIT DIFFERENT TASTE. BOY WHEN I PEELED AND GRATED, PUT ON PAPER TOWEL TO DRAIN A BIT. IT HAD LOTS OF WATER IN IT. ONE SMALL AND ONE VERY SMALL CAME SQUASH OUT TO EXACTLY TWO CUPS IN WHICH RECIEPE CALLED FOR. SO ALL WORKED GREAT. THEN YESTERDAY WAS GOING TO MAKE BATCH OR TWO OF ZUCCHINI BREAD AND HUSBAND HAD ME DOING SOMETHING ELSE. SURE GLAD OF THAT. AS INSIDE GOT UP TO 80* BY NOON. WOULD HAVE BEEN SO MUCH HOTTER IN HERE IF I HAD BAKED !!!!!!!!!!!!! TALK TO YA SOON,TONI

  • I MADE A BATCH OF Z-BREAD TODAY AND EVERY ONE SUNK REALLY BAD. I THROUGH WHOLE BATCH AWAY PLUS TH PANS. MAD YELLOW SQUASH BREAD JUST OTHER DAY AND CAME OUT JUST FINE. SAME PANS,SAME RECIEPE. WHAT DO U THINK IS WRONG NOW. DO YOU THINK OVEN NOT GETTING HOT ENOUGH MAYBE ?? MADE LOTS OF Z-BREAD LAST YR. IN SAME OVEN AND NEVER LOST A BATCH……….. I GIVE UP !!!! TONI
    P.S. I AM SURE HUSBAND GETTING TIRED OF CLEANING THE OVEN FOR ME…….. LOL !!!!!!!!

  • Hi Toni, thanks for writing to tell me how your recipe worked with summer squash. I’m glad it turned out well and tasted yummy, too! Good to know!!

  • I’m sorry to hear your last batch of zucchini bread didn’t turn out. I think I am fresh out of ideas at this point: I believe you have tried every variable imaginable! Maybe it’s time to switch to pumpkin bread for the season and wait until next summer to work on the zucchini bread again?

  • GLAD TO HEAR FROM U. WAS THINKING HEAT IN OVEN MAYBE WRONG. SO HAD HUBBY GET ME GAUGE TO PUT IN OVEN. MAYBE WHY Z-BREAD IS SO BAD.STOVE OLD. PUT THEMOMETER IN OVEN AND TESTED AND AS FAR AS I CAN TELL OVEN OFF BY 25*. GOING TO TRY BATCH OF Z-BREAD TOMORROW.STILL HAVE 3 MED. Z’S ON COUNTER. HAVE TO USE EVENTUALLY B4 GO BAD. TODAY I MADE BATCH OF BANANA BRD WITH CHOC CHIPS.ADJUSTED HEAT TEMP. BRD TURNED OUT GREAT. SO HOPEFULLY FOUND THE PROBLEM,I HOPE. LET YA KNOW AFTER TOMORROW. GOOD NIGHT,TONI

  • Hi Toni, Good thinking! Certainly improper oven temperature can affect your baked goods, so it’s a good idea to use an oven thermometer to get an accurate reading on the internal oven temperature. I’m glad that adjusting the baking temperature helped!

    I am surprised that you still have zucchini this late in the season–you must live someplace warm!! Where I live in Ohio, zucchini have been done for quite a while.

  • HI THERE, JUST GRATED A WHOLE ZUKE. AND PLACED 4 AN HR. ON PAPER TOWELS. BOy WERE THEY WET. THEN STORED ON PAPER TOWELS IN FRIG. IN COVERED CONTAINER. WILL BAKE SOME MORE TOMORROW. I HOPE THESE ARE THE LAST OF EVERY ONES CROPS FOR THIS YEAR. WE SHALL C. HUH ?? IT SURPRISES ME ALSO AS IT RAINS ALOT ON THE COAST HERE IN OREGON. WISH ME LUCK. I HOPE TO WRITE SOON WITH NEXT RESULTS,TONI

  • Yes, I hope your last batch was a success! Let me know how it turned out. :)

  • ok, on sat. i made five loafs of z-brd. three stuck just a tad to bottom of pan and one stuck just a tad to corner of pan. one didn’t stick at all. they were all bakers secreat pans. i took look at and saw they were scratched so i retired all but one. so i went ahead at shipped by ups. to san diego ca. to son that wanted some. also told him cost more to ship tan to make and he will have to bake the next ones. so i will maik the reciepe to him and family. hope to make more tomorrow using small aluminum pans. wish me luck again…… Toni

  • Hi Toni! I’m glad you mailed a zucchini bread to your son, even though it cost more to ship it to him than for him to make it himself. Sometimes it’s just nice to have your mom bake a special treat for you with love…..it reminds you of home. :)

  • I MADE A BATCH OF Z-BREAD OTHER DAY. STUCK JUST A TAD AGAIN. BUT,OTHER THAN THAT CAME OUT GOOD. MADE IT WITH SF CHOCOLATE CHIPS. WHICH I DIDN’T KNOW THEY HAD SF ONES. HAD ONE MORE FAIRLY LARGE Z STILL ON COUNTER. HAD HUSBAND BRING TO NEIGHBOR.I WAS TIRED OF LOOKING AT AND BAKING THEM. GEZZZZZZZZZZZ,FINALLY GOT TIRED OF. WITH IN NEXT COUPLE DAYS GOING TO BAKE SOME NO CHOLESTEROL COOKIES.WHICH I HAVE DONE MANY MANY TIMES. AND BOY ARE THEY GOOD TOO !!!!!!!!!!
    NIGHT,TONI

  • HI RB,HOW YA DOING ???????? I NEED SOME ADICE PLEASE.. WITH WHAT DO YOU STUFF MUSHROOMS WITH AND HOW DO YOU COOK THEM AS I HAVE NEVER DONE B4. NEIGHBOR BROUGHT OVER SOME BEAUTIFUL BIG WHITE MUSHROOMS AND I DON’T KNOW HOW TO FIX THEM. HELP !!!!!!!!!!!!!!!!!!!!!! PLEASE………….. TONI

  • Hi Toni! I hope you had a lovely Thanksgiving. There are so many different recipes to make stuffed mushrooms, so I encourage you to try whichever ingredients sound tastiest to you.

    For example, I am a vegetarian, so I prefer mushrooms stuffed with spinach and cheese. But if you like to eat meat, there are plenty of recipes that use bacon or sausage to stuff the mushrooms. On the other end of the spectrum, I have made vegan and gluten-free stuffed mushrooms in cooking classes where my students have very restrictive diets. So it’s entirely up to you to decide what flavor combinations sound best to you.

    To get started, you can peruse the catalog of stuffed mushrooms recipes on the Food Network TV website.

    Then try a few recipes and find one or two that you enjoy. Then get ready to serve stuffed mushrooms at your next special occasion–they make a great appetizer! Happy experimenting!

  • TONI KENNEDY

    I WRTOE LONG NOTE AND IT WOULDN’T GO THROUGH AND DISAPPEARED. I HAVE TO START DINNER NOW AND DON’T HAVE TIME TO WRITE AGAIN NOW. I WILL TRY TO REMEMBER TO WRITE TOMORROW. GOOD NIGHT,TONI

  • Just thought I’d throw in my 2 cents on the zucchini bread…never made it before…my egg lady brought me 2 zucchini yesterday so decided to try it. Peeled & shredded the zucchini. My recipe didn’t give any measurements for how much zucchini,(it said use 2) but when I shredded one it seemed like it was enough–actually it was at least 4 cups….I used practically ALL of it. Didn’t realize most recipes calls for 2 cups–which I didn’t check til later–Oops! Anyway, I used a regular loaf pan and 3 little small ones–Put in oven at same time–350 degrees–baked the small ones for about 25 mins & took them out….They are perfect–have been cooling on stove and I just tried one & it falls out of the pan–no sticking at all. Waiting for the big one to be done–have checked it 2 times w/a long wooden skewer & it needs about 5 more mins. They are a beautiful golden brown with a high dome..; I think I’m a magician!! LOL Loved reading everyone’s comments.

  • Cheryl Nale

    Hi Carol…….yes you are a magician…..mine always sinks in the middle….so not very pretty loaves but they are very good and tasty…… I am going to start draining my zucchini and drying it out some and use “exactly” two cups for the recipe and maybe it will work for me then…..who knows!!!!!

  • Terri Burke

    I’ve been having the same problem with breads sinking in the middle; I’m a professional baker and none of the above tips have helped… however, I’m going to try adding a little more flour and see what happens. We’ve even baked it for 45 min. at 350, then 45 min. more at 300, and it has still been sinking. As for it sticking to the pan, ours used to stick to the pan also–around the edges. We spray the pans, use parchment along the long side, and spray again. We’ve found that what helps is to let the bread cool for about 20 minutes, run a knife along the sides, then take it out while it’s still warm. It has worked wonderfully. It always stuck when we let it cool completely in the pan.

  • HI THERE. LONG TIME NO TALK TOO. U HAVEN’T LOST ME YET. LAST TIME I HAD ASKED ABOUT STUFFING MUSH ROOMS. WELL I DIDN’T. I ENDED UP SLICING AND SAUTEING IN FRY PAN WITH CELERY AND ONIONS AND WE ATE OVER STEAKS. WAS TOOO YUMMMMY FOR OUR TUMMYS. THEN THIS YEAR AS THE ZUKES PILED UP. I HAVE HAD TO GRATE AND FREEZE AS OUR OVEN QUIT. WE HAD A HECK OF TIME HAVING IT FIXED OVER AND OVER AGAIN. FINALLY GOT A NEW ONE. TRYING TO FIND ONE FOR THIS RV WAS SOMETHING ELSE ALL TOGETHER. SO DAY B4 YESTERDAY HAD A ZUKE ON COUNTER.GRATED IT AND LOOKED UP ON NET FOR RECIPE FOR ZUKE COOKIES. YES, I MADE THEM AND THEY TURNED OUT GREAT. ONLY BAD THING WAS IT TURNED OUT TO BE IN THE HIGH 80′s. SO YESTERDAY STILL VERY HOT AND I SAID I WILL TRY STUFFED BELL PEPPERS IN THE CROCK POT. THEY TURNED OUT JUST GREAT. LOVED THEM. HOPE TO TALK TO YOU SOON,TONI

  • Hi Toni! Nice to hear from you. :) I wish I had your green thumb….I tried to grow zucchini for the first time this summer, and all I got was 1 squash before the plants succumbed to mold and died. We had tons of blossoms, but no squash. Perhaps we need to get your zucchini together with my oven, and then we could make the best of both worlds! :)

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