and i will also use parchment paper as suggested. however, why is it getting burnt on the outside and not completely cooked on the inside?
hi penny, i believe the problem is the pan you are using: i have had nothing but bad results from non-stick baking pans. the dark color of the non-stick coating actually draws in the heat of the oven, causing baked goods to brown on the outside edges that come in contact with the pan. if the item bakes too long (like a zucchini bread), then the outside edges will actually turn black by the time the item finishes baking on the inside. i found this to 