I can only assume that different zucchini give off vastly different amounts of moisture, because it seems like people are getting wildly different results. Mine looked like worms covered in wet sand when it went into the oven, and looked exactly the same when it came out. Underneath the top grainy, sandy layer, there was actually a fudgey-brownie-type layer that actually had great flavor. But the texture is just too dry on top. If I made this again (doubtful), I would definitely add some extra moisture to help the batter come together.
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I can only assume that different zucchini give off vastly different amounts of moisture,...