I am in the process of making zucchini bread.

I finally "learned" about using parchment paper.

My question is: Do I grease the pan and then put the parchment paper on top of it? Then pour the batter on top of the paper?

OR

Do I just put the parchment paper in the bottom of the pan (grease the sides of the pan) and then pour the batter on top of it?

Martha Stewart butters, parchment, then butters again

Butter does makes everything better!


MarthaS may butter doubly so, but QuiltE does not!

For something like a loaf, I cut strips to have it go down the side of the loaf, across the bottom and up the other side. Likewise a strip for the ends. Thus, a double layer on the bottom, and the strips have enough sticking out the top, so that I can easily lift the loaf from the pan.

I'll try doing it your way next time.

Thank you for responding.

Parchment is non stick, however it does slide around the pan, so I always put a little butter underneath to 'stick's in place. You should not need butter on top of the parchment as well - unless it is not parchment, of course.

Another way that to tame the parchment is to put a little water on the cookie sheet, loaf pan etc.
Then smooth your parchment over it.

I will try water next time. The Crisco did not hold it very well.

I don't butter or oil the pan first. I use the parchment to have no cleaning of the pan so why make a job? Also if the parchment keeps rolling up after tearing, wad it up in your hands then smooth it out. It won't roll up anymore. Learned this at cooking school. I use parchment paper more then foil.

Yes, I scrunch it up too, and that does tame it; I had forgotten that trick!