Recipe question...

When making zucchini bread, if it calls for 1 1/2 cups of zucchini, will it be ruined if I use 2 cups by mistake? I want to make chocolate zucchini bread for our friends that have helped us so much with the addition and it calls for 1 1/2 cups. Well, over the summer, I shredded and froze more zucchini than I care to think about.....but I didn't label which ones were 1 1/2 cups and which were 2 cups. I put them on separate shelves but DH moved them all on one so I'm not sure which is which. Comparing sizes doesn't really help because they all froze in weird shapes depending on what they were shoved against or between.

So, would it hurt to use 2 cups instead of just 1 1/2?

It might come out overly moist. I would thaw the zucchini in the microwave and measure it first.

Yep, defrost and measure.  That extra 1/2 cup will mean a mushy cake that likely won't set up when baking.
 

So, do I measure it with all the liquid and pour out any extra? Or drain it and measure it? Normally, when I know how much is in a bag, I just dump everything in after it is thawed, liquid and all because I figure the liquid would have been in there if I had used it when it was fresh.

Squeeze, squeeze, and then squeeze some more. Wrap the zucchini in paper towels and squeeze the heck of the zucchini. And then measure. I don't know....I've never included the liquid in my measurements. I don't when I'm using spinach either. I get rid of as much moisture as I can. I'm not sure that the required amount of zucchini, spinach, etc includes the moisture because they seem to get a lot of moisture when they're frozen and then defrosted. More so than what they would have if you used them fresh. JMHO

I agree with getting rid of the liquid.

Well, I, personally never measure bananas, carrots, zucchini, that sort of stuff when I'm making muffins,  The only thing I measure if the dry ingredients.  I figure the more the better, then I throw in a little extra applesauce for good measure, because we like stuff extra moist vs dry.  Maybe it's just me.  That being said, I would drain off the excess water from being frozen before dumping it in the batter (but I wouldn't bother measuring to see if it was 1 1/2 or 2 cups