Guest guest Posted January 3, 2009 Report Share Posted January 3, 2009 Another question ... I've got a bunch of frozen shredded zucchini from my garden that I want to make into zucchini muffins for breakfast. I know that when I thaw it, there will be a lot of extra moisture. Do I drain it or should I add it all to the batter? In my pre-SCD days when making regular zucchini bread I would drain about half the liquid, but I know almond flour doen't absorb moisture the way wheat flour does. What do you think? nne ~~Life is a grindstone. Whether it grinds you down or polishes you up, depends upon what you're made of.~~ Quote Link to comment Share on other sites More sharing options...
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