What specific preparation step involving salting and time management must be performed on raw grated zucchini before incorporating it into baked goods to prevent a dense, soggy result?

Answer

It must be thoroughly squeezed using a clean kitchen towel or cheesecloth after salting it lightly for ten minutes

Zucchini possesses a high moisture content, estimated at approximately 95% water. When using it as a substitute in baked items like bread or muffins, this excess liquid must be managed proactively. The required procedure involves lightly salting the grated zucchini and allowing it to sit for ten minutes. Following this resting period, it is crucial to squeeze out the released liquid thoroughly using a material like cheesecloth or a clean kitchen towel. Skipping this non-negotiable step results in excessive moisture being incorporated into the batter, leading inevitably to a dense and soggy baked texture, regardless of the quality of the dry ingredients.

What specific preparation step involving salting and time management must be performed on raw grated zucchini before incorporating it into baked goods to prevent a dense, soggy result?

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