What is the approximate water percentage of zucchini that necessitates careful management when using it as a substitute in baked recipes?
Answer
95% water
A crucial factor in successfully substituting zucchini for higher-carb ingredients in baking is understanding its extreme hydration level. The text explicitly states that zucchini is about 95% water. This very high moisture content means that if the raw, grated zucchini is not properly prepared by being salted and squeezed, the resulting excess liquid will inevitably flood the batter. This excess liquid overwhelms the dry ingredients, leading to the failure of the baked product, making it dense and soggy.
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