|
|
Post by barefootfarmer on Jul 12, 2015 3:10:31 GMT
I shredded up 6 cups of zucchini and they are currently getting dehydrated. I was thinking I'd use my vacuum seal attachment to store them in glass jars.
My question- how do you incorporate dehydrated zucchini in a recipe for bread? Do I re-hydrated them with the liquid in the recipe? Or do I re-hydrate them with some ratio of water, drain them and then follow the recipe?
|
|
|
|
Post by Skandi on Jul 12, 2015 17:38:36 GMT
I don't know for sure having never used dried zucchini but I have used dried carrots, and they need rehydrating. I guess you could add extra liquid to the cake mix to stand in for the extra water that's normaly in the veg.
|
|
|
|
Post by horseyrider on Jul 12, 2015 18:29:36 GMT
I prefer to rehydrate before using. I like to dry zucchini in slices. That way I can use them in soups, casseroles, or crush to the appropriate size for zucchini bread. As a substitute for fresh grated zucchini, I take some dried ones and crunch them up fairly fine, add boiling water, and soak about three minutes. Then I drain and squeeze gently, fluff, and bake as usual. Easy peasy.  |
|
|
|
Post by barefootfarmer on Jul 12, 2015 18:58:45 GMT
I wish I'd dried in slices rather than shredded. They were a pain to scrape off the trays. But since zucchini season is just starting, something tells me I'll have plenty of opportunity to perfect my method  |
|
