I grated and froze a bunch of zucchini to use in bread or something.
I carefully measured and each bag should equal what I need for 1
recipe.

Well, of course, when it freezes it ruptures the cell walls and when
it thaws there is about half the mass and a bunch of liquid. It
also has a 'tougher texture than the fresh grated.

Any hints on conversion amounts? Since I went gluten free since I
froze this, I'll need to play around with flours and all, so I need
all the help I can get. ;>

I grated and dried some too, so I have that available. I've been
thinking maybe I should mix the dried into the frozen as it thaws
and then measure the bulk as if it were fresh. Does that sound
feasible?

Deb
--
(in Oregon, the pacific northWET) ;>

Deb wrote:

> I grated and froze a bunch of zucchini to use in bread or something.
> I carefully measured and each bag should equal what I need for 1
> recipe.
>
> Well, of course, when it freezes it ruptures the cell walls and when
> it thaws there is about half the mass and a bunch of liquid. It
> also has a 'tougher texture than the fresh grated.
>
> Any hints on conversion amounts? Since I went gluten free since I
> froze this, I'll need to play around with flours and all, so I need
> all the help I can get. ;>
>
> I grated and dried some too, so I have that available. I've been
> thinking maybe I should mix the dried into the frozen as it thaws
> and then measure the bulk as if it were fresh. Does that sound
> feasible?
>
> Deb
> --
> (in Oregon, the pacific northWET) ;>
>
>

Use *very* overripe zucchini next time. You may have to peel it. It
freezes a lot better than good tender zukes. It even works in stirfries.

Best regards,
Bob

"Deb" > wrote in message >...
> I grated and froze a bunch of zucchini to use in bread or something.
> I carefully measured and each bag should equal what I need for 1
> recipe.
>
> Well, of course, when it freezes it ruptures the cell walls and when
> it thaws there is about half the mass and a bunch of liquid. It
> also has a 'tougher texture than the fresh grated.
>
> Any hints on conversion amounts? Since I went gluten free since I
> froze this, I'll need to play around with flours and all, so I need
> all the help I can get. ;>
>
> I grated and dried some too, so I have that available. I've been
> thinking maybe I should mix the dried into the frozen as it thaws
> and then measure the bulk as if it were fresh. Does that sound
> feasible?
>
> Deb

Deb, your frozen zucchini will be just fine in your bread. Just mix
pulp and liquid in to your bread recipe. I used to do this all the
time when we lived on a farm and had a huge garden each year. It isn't
pretty when you get it out of the freezer, but the bread will be good.
Ruth

In article >,
wrote:

> On Fri, 23 Jan 2004 02:16:44 -0800, "Deb"
> > wrote:
>
> >I grated and froze a bunch of zucchini to use in bread or something.
> >I carefully measured and each bag should equal what I need for 1
> >recipe.
> >
> >Well, of course, when it freezes it ruptures the cell walls and when
> >it thaws there is about half the mass and a bunch of liquid. It
> >also has a 'tougher texture than the fresh grated.
> >
> >Any hints on conversion amounts? Since I went gluten free since I
> >froze this, I'll need to play around with flours and all, so I need
> >all the help I can get. ;>
>
> This is what I've done, and the zucchini bread has been very
> nice.
>
> I let the zucchini drip in a colander for a little while,
> then I squeezed it gently with my hands, then I measured it
> and used the amount called for in the recipe - I made no
> adjustments to the recipe.



Same here, and it seem to work just fine for zucchini bread.

--
Sean Elkins RKBA

Being a talented actor or musician doesn't make some
drop-out's political ideas more valuable or enlightened
than mine.
**************************************************