A lot of the moisture comes out of the zucchini when thawed. That does seem like a lot to lose though. I would have expected more like a cup to 1 & 1/2 cups of liquid.

Yes, especially when you shred it. I use to do this and would just add in the amount I had frozen PLUS the liquid that accumulated. Remember, most vegetables are about 80% water, and contribute that to a recipe as it cooks/bakes.

I wrestled with this the first time I made zucchini bread - wondering if I should drain off the water or leave it. I opted to leave it, as I figured the zucchini had that much water to begin with, so the recipe apparently could receive it.

However, when I prepare pumpkin or hubbard squash for freezing, I like to bake the raw pumpkin first, scoop out the meat and run through the blender. Then I cook it down carefully until quite thick before freezing. This seems to make a better result in measuring, when making pumpkin waffles for instance.

Just my 2 c's.

Bejay

I have done both, leave the liquid in or drain it out. My zucchini bread recipe seems to be very forgiving.....

It depends on if I'm TRYING to use up a bunch of frozen stuff or stretch it. I can use two bags if I drain it, one if I don't.

Deanna

Zucchini contains more than 50% water.

Like Deanna, I've found zucchini bread hard to ruin. I've used the frozen pureed zucchini with and without the water, and I've used only half the required amount, and I've used a bit more when I was trying to use up a frozen batch.... Gotta love a recipe like that.

But in general, I use the water as well as the solid, figuring it would all still be in there together if I hadn't frozen it.

Zabby