Zucchini bread=destroyed

I have this recipe for zucchini bread that is just fucking delicious.  I mean knock your socks off good.  It's moist, flavorful, and not too heavy.  I've made it about 5 times now and each time it has come out perfectly.  That is until recently.

We spent a grey Sunday up in Flint with some friends who we'd not seen in almost a year.  We were having a great time as I was getting the bread ready.  I made a slight mistake right off the bat as I'd forgotten to add the eggs.  For most recipes, this isn't a big deal because the ingredients don't always have to be added in a certain order.  The same is true for zucchini bread.  So I just dumped it back into the mixing bowl and gave it an aggressive stir.  The egg was thoroughly mixed in and in the oven she went.

Now in my kitchen, which currently houses a crap-tastic oven, this bread takes about 1 hour and 20 minutes to bake, 20 minutes longer than the recipe calls for.  An hour after the bread has been in the oven at my friends' place, I take a knife and put it almost at the middle.  The knife comes out clean.  One would assume this means the bread is finished.  That it should be left to cool, then inverted and sliced.  In this case that person would be wrong.

I take the bread out and let it cool for almost an hour.  I invert it, put it on a plate and start slicing.  Everything is going fine until I reach about an inch past where I inserted the knife to test its done-ness.  I think to myself, 'Wow, this is one moist batch!'

Right.

So I keep slicing only to find that the other half of the bread is completely raw in the middle.  Quickly, I put the bread back in the pan, get it in the oven, turn it up to 350 and leave it for about 20 minutes.  I then test it and it's still raw.

Ok.

So I leave it for another 5 minutes.  I test it and, indeed, it is still raw.

Another 10 minutes and...raw.

At this point I have been dealing with this bread for hours and just want it over with.  Everyone has finished supper and is ready to munch on some bread. At this point, there is nothing I can do to prevent the outside of this bread from burning.  All I can try and do is salvage the bottom half of the bread and hope that it is cooked all the way through.  So I up the oven to 375 and leave it in there for 20 minutes.

Once that 20 minutes had gone by, I knew there was no way this thing was going back in the oven.  I was committed to it be finished in some capacity.  I take it out, let it cool a few minutes, invert it, and...raw.  Unbelievable.  This thing was in the oven for about 2 hours and it's still raw in the middle.  Obviously the in and out didn't help, but holy crap.  I ended up throwing away the entire crust, the middle, and ending up with about 4 legitimate slices that I then cut up into bite sized nuggets of disappointment.  It tasted fine, but disappointing nonetheless.

A Rude Classic, Does Anyone Read This Damn Thing?

It's pretty obvious that I have taken a long hiatus from this blog and it has been for a multitude of reasons.  Let me throw some bullet points at you:

1. Taking pictures while baking is annoying.  I have to stop what I'm doing, wash my hands, and take a bunch of pictures.  This has become increasingly difficult as I have taken on more complex recipes that are very time and temperature sensitive while also requiring constant stirring.  
2. I'm lazy.
3. I don't know if anyone reads this.

So there are my reasons for not updating this bad boy in over 3 months.  I have gone back and forth on whether or not to continue this blog at all and so I turn to you, the assumed reader.  I am curious as to why you read this blog.  What draws you to it?  Do the images matter to you and, if so, how much?  What would you like to see that I have not done?  I'm trying to gauge readership and learn what the reader enjoys/wants.  I could write this blog in a book and keep it for myself, but that's not why I started it.  I wanted to share my love of baking along without puttin on the ritz.

Ritz are delicious and so I'll leave you with that.