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Challenge: Kitchen Q&A

Extra moist zucchini bread

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I just made a loaf of zucchini bread (added some shredded carrot in, too!) and it's a little bit "gummy" if that's the right word. It's delicious tasting, but the texture isn't quite right. It's not that it's runny - the bread is definitely cooked. It cuts cleanly and isn't sticking to the bottom or sides of the pan, although that could be because I greased & floured the pan first.

I substituted applesauce for vegetable oil and the recipe called for 3 cups of flour but I combined 2 cups of flour + 1 cup of oat bran instead. I've done that in muffin recipes before but maybe the ratio would've been better like 2.5c flour to 0.5c oat bran. Let me know if you have any ideas?

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