"Goomba38" > wrote in message
...
> Janet B. wrote:
>> Another summer favorite -- a tasty way to use zucchini. I shred extra
>> zucchini, freeze it in appropriate amounts and use it to make cake and
>> bread or use in soups throughout the winter.
>
> I tried that once and only ended up with wet soggy mess once it thawed. Do
> you do anything special to it?
>
It does become watery when thawed, but the recipe takes into account the
liquid content of the zucchini. I just use the entire contents of the
package. The recipe itself doesn't suffer and whether you make the cake
with fresh zucchini or frozen, the zucchini becomes invisible when baked.
This cake batter is very, very thick when prepared (not dry), just thick.
Janet