OK baker ladies - WTF did I do wrong?

[bzb]

I have a TON of zucchini, so I decided to make zucchini bread. Followed a recipe on Paula Deen's site, looked pretty good and the batter was tasty.

After about 30 minutes (supposed to be 45 mins cook time) the top had fallen and the sides started bubbling out over the top. I thought maybe I had filled them up too much, but looking at her video, it looks like I put less in mine than she did in her loaf pans.

So I waited it out for another 15 mins or so, and it's just a freaking mess. So I try em again, and instead make cupcakes. Same freaking issue. Tops puff up, then collapse and bubbly mess out the sides. It tasted good, just looked like shit.

Strange thing is, I make all kinds of other breads with no problems. Everyone loves my sourdough loafs...

WTF HAPPEN

Edit: here's the disaster. I picked at the one on the left

[Builtgypsy]

Zucchini Bread Videos : Food Network

This one?

[bzb]

Dats it mang.

I figured it out. Wife bought Self-Rising flour, not AP. (she puts it in canisters almost immediately after buying... but I found the bag).

Argh. Oh well, used almost the entire bag

[Whymista]

Wayne brady needs to slap a hoe!

[Joe]

As the person that does most of the cooking in my house I just wanted you to know, I'M LAUGHING AT YOU, ROFLMAO as a matter of fact

[Whymista]

Originally Posted by Joe

As the person that does most of the cooking in my house I just wanted you to know, I'M LAUGHING AT YOU, ROFLMAO as a matter of fact

Mean!

[Alawicious]

My wife tells me its no good unless it falls apart

[acalliste]

Self rising flour is about useless, IMO. It was only created to screw up recipes when you forget what it is.

If I want to use something prepared like that, I'll use bisquick (like for spontaneous peach cobbler or biscuits I'm whipping up fast), otherwise it's all purpose flour of some description. You can't get bisquick confused with normal flour, so it's safe to keep around.

[Alawicious]

Peach Cobbler

[bzb]

Originally Posted by acalliste

Self rising flour is about useless, IMO. It was only created to screw up recipes when you forget what it is.

If I want to use something prepared like that, I'll use bisquick (like for spontaneous peach cobbler or biscuits I'm whipping up fast), otherwise it's all purpose flour of some description. You can't get bisquick confused with normal flour, so it's safe to keep around.

Good call. I told wifey this morning what she bought. She says:

Huh??? What's the difference?

She's great at frying stuff. Cooking, grilling, or baking, not so much.

We actually have 4 containers for flour, and two are labeled. They're for my pizza dough experiments from my favorite pie maker http://www.varasanos.com/PizzaRecipe.htm The other two are for general flour, since one bag never seems to fit in one container.