Morgan at King Arthur

March 23, 2021 at 2:23pm

In reply to by Herbert Starr (not verified)

Hi there, Herbert! Often after freezing zucchini there is quite a bit of excess liquid that should be drained off otherwise it can make a batter too wet causing it to not bake through properly. Did this batch of frozen zucchini seem drier than typical? Different kinds of zucchini have different water contents, maybe this could be a contributor. Another thought is that a bit too much flour could have snuck its way into the mixing bowl which can make for a dry end result. We hope this can help! 

Your email address will not be published. Required fields are marked *

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.