Hi there, Herbert! Often after freezing zucchini there is quite a bit of excess liquid that should be drained off otherwise it can make a batter too wet causing it to not bake through properly. Did this batch of frozen zucchini seem drier than typical? Different kinds of zucchini have different water contents, maybe this could be a contributor. Another thought is that a bit too much flour could have snuck its way into the mixing bowl which can make for a dry end result. We hope this can help! 

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