Quick breads require a little tender loving care.(The Seattle Times)

From: Knight Ridder/Tribune News Service | Date: September 30, 2002| Author: | Copyright information

Quick breads are leavened with baking powder or soda instead of yeast, so they don't require a rising time, and they're a snap to put together. Sounds simple enough, right?

Too often, though, they turn out heavy and doughy in the center, or have tops marked by a sinking crater, looking like Mount St. Helens on a clear day. But the solutions to these problems are simple as the breads themselves.

If your zucchini bread sinks in the middle, it's usually because there is too much liquid in proportion to the dry ingredients. Try squeezing excess liquid from the zucchini ...

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