Squeeze the extra
liquid out of the zucchini with your hands.
With clean dish towel squeeze remaining
liquid out of zucchini and blend together with wet ingredients.
You're aiming to get as much
liquid out of the zucchini as possible.
Squeeze any excess
liquid out of the zucchini.
Not exact matches
* I measured a loose cup
of zucchini then squeezed
out the excess
liquid using a clean kitchen towel.
Let it sit about 10 minutes; more
liquid will come
out of the
zucchini and loosen it up a bit, and that's fine.
Not sure if it's because I grated my
zucchini too small (I used the fine side
of a cheese grater) and / or if I didn't get enough
liquid out of it, or if it was something else I did.
Grate
zucchini on the large holes
of a box grater, squeeze
out excess
liquid with your hands, then measure.
Two things I think could help — making sure to ring
out the excess
liquid in the
zucchini (after grating it) by squeezing it through a cheesecloth or towel and also adding a bit
of flour (quinoa flour for example) to the mixture should help these stay together.
Wrap shredded
zucchini in triple layer
of paper towels and squeeze
out excess
liquid.
I omitted the stevia and added a bit
of regular vanilla extract, and I first squeezed
out the
liquid from the grated
zucchini, but otherwise stuck to the recipe.
Gather up half
of zucchini mixture in a kitchen towel; squeeze
out excess
liquid.
Squeeze the
liquid out of the carrots and
zucchini.