Ack, keep ruining the low fat baked goods

[sntm]

I keep trying different recipes for lower fat banana/zucchini/etc breads and muffins and they all turn out incredibly soggy. I made one recently from a recipe in Penzeys with applesauce replacing some of the oil, and even baking the bread 20 minutes longer than instructed (causing the top to get dry and crusty) the center and bottom were practically pudding.

Any thoughts as to what I'm doing wrong? FYI, the soggy zucchini bread dipped in egg and fried up made passable french toast and hopefully was then cooked enough that none of us get salmonella.

[Smillow]

1. Are you preheating your oven?
2. Do you have an oven thermometer? I would think your oven isn't hot enough.