Kitchen Fails
Typically, I can make a decent loaf of zucchini bread. I add walnuts and call it healthy. So when I pulled the freshly baked loaf out of the oven (after it somehow needed an extra 20 minutes of bake time) it appeared done. I did the toothpick test to be sure. Yep, it came out clean. I placed the loaf on the rack to cool. When I came back to remove it from the pan, it had sunk in the middle. Never a hopeful sign. I took a large knife and cut through. Doughy in the middle. How was that even possible after over-baking it by 20 minutes? I slapped it back in the loaf pan and baked it another 20 minutes. It stubbornly refused to finish baking. Okay then, fine. Plan 3. I took my serrated knife and sliced it up, doughy middles and all. Placed the slices on a cookie sheet and threw it back in the oven for another 20 minutes. I tapped them with my finger. Yes indeed those zucchini bread slices seemed to have the texture of toasted croutons. Oh well. One of Tom’s awesome qualities is his a