Good question, Sherry. Other bakers often wonder about using self-rising flour in recipe that call for all-purpose, so we decided to do some testing and compile our findings into one blog post, which you can read here. We've found that in order to substitute self-rising flour, a recipe should call for at least about ½ teaspoon of baking power per cup of flour at minimum. Since the Double Chocolate Zucchini Bread recipe only uses 1/2 teaspoon of baking powder total, it's not a good opportunity to make the swap or else you'll have far too much leavener in your bread. If you're looking for ways to use up your self-rising flour, consider making one of these tasty recipes. Happy baking! Kye@KAF

• Reply