I had high hopes for this loaf. The zucchini loaf I made awhile back came out great in taste, but I failed to mention there was a slight raw spot in the middle two-thirds of the loaf. I chalked it up to not cooking it long enough, but I'm now realizing that maybe that wasn't the case. I consulted a friend is who well-versed in baking and she mentioned that loafs are typically baked at 325 and both this and the zucchini loaf said 350. There is definite cause for me to retry at 325 and see if comes out throughly cooked.
I never made it to the step in the recipe, but I was also really interested in seeing what the combination of apple juice and powdered sugar tasted like for the glaze on this loaf.
Things I learned from this recipe:
Either the temperature is off in my oven, the recipe is wrong, or my friend is right, that loafs need to be cooked at 325. Or perhaps all three?
Would I make this recipe again?
I definitely will be giving it another try at 325.