Q&A for How to Grate Zucchini

It depends on your personal preference. The skin is edible, but not everyone likes it.

Definitely remove the seeds. By the time the zucchini has large and well formed seeds, it is tougher and the seeds are tough to eat and often taste bitter. They will not be pleasant in the zucchini bread, so it's recommended that you scoop them out before adding the flesh to the bread.

Yes, you can freeze it, after grating the zucchini. You can use grated zucchini in stews and soups in winter. You can make a zucchini pizza. When frozen and thawed, you can squeeze out the excess water if needed to use in pizza and breads etc.

It doesn't need to be packed tightly to measure. Use a small amount of pressure to add it to your measuring cup, but do not press down tightly.

Yes, or your bread will come out gummy. Place the grated zucchini in the middle of a clean kitchen towel, fold over and twist both ends. You should get about 1/2 cup or more of liquid.

Yes.

Only if it was frozen and is now soggy. Aim for a moisture level similar to what it was before you froze it.

Measure it loosely to get an accurate measurement.

I find that this is usually the result of too much liquid. Adjust your recipe's liquid and see if that helps. Also, check the expiration date on your baking soda, and when you add the baking soda, don't mix the batter too long or the chemical reaction will end before you get the cake in the oven.

Yes, as long as you wash it beforehand. It's a matter of preference.

It depends on what you are making, but grating is easier and faster.

Yes, you can still use it. It’s a matter of preference whether you leave the skin on or peel it off. I prefer to leave it on, but have also made bread with it peeled off. It is still good either way.