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How to Bake Banana, Zucchini, and Other Quick Breads

Baking these big loaves always seems to be a problem. It seems the middle of the loaf is always gooey or the outside is too crusty.

It takes a long time to drive the heat through a dense quick bread. The outside starts to get dark, yet when you stick a toothpick in the center, it comes out wet. It’s not baked all the way through.

So, you cover the top with aluminum foil to keep it from getting darker and you’re tempted to turn the temperature up.

See how to make zucchini bread.

There’s a better way. Bake the loaf at a lower temperature for a longer time, not a higher temperature for a shorter time. It takes a long time for heat to soak through a loaf. Most large quick breads should be baked at 325 degrees.

And how do you tell when it’s done?

A toothpick isn’t very precise. Use a thermometer. The center of the loaf should reach 190 degrees. Test it in two or three places.

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