Gojichini Protein Bread – Questions!

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    I tried making this bread last night and it was an *almost* success…


    The recipe doesn’t state what temperature it should be baked at – I baked it at 170C for 40 minutes
    It also didn’t state how much baking powder to use – I used half a tablespoon
    And it turned out quite damp – probably should have paper towelled the excess water of the zucchini before adding it in…

    NB I doubled the recipe to make a larger loaf

    In the oven it look good and was clean when I poked a skewer through it but after I let it cool it had squashed down a bit and was far too moist.

    Any suggestions on how this can be improved for next time? The flavour was good though! :)

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