For baking I typically wring from freshly shredded. However, I do use frozen shredded for meatballs and similar, and yes, there is quite a difference in recovery! When I freeze shredded zuccs, I wring them hard, measure out a packed cup, package it up and freeze it. When thawed, there is so much water and very little zucchini left. I’m not at all surprised that it took 8 cups to get the 2 cups wrung. I’ll be quite interested in hearing your assessment of the results - I’ve often wanted to use thawed zucchini for baking, but never have quite figured out the volume equivalents and how to adjust moisture levels.
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Yours look to me like Asian plums, which are bigger (and probably juicier) than the small, oval-shaped, Italian plums I use.
For a full recipe, using halved Italian plums, I find I need 12 whole plums. If I quarter them, which I often do because I like the cake-to-plum ratio of the smaller pieces (and a pretty look, as you mentioned), it takes about 10 whole plums for a full recipe.
The Italian plums off our tree are about 2/3 to 3/4 the size of a large egg (I just went out and compared). Yours look to be twice the size of ours? If it were me, I’d start with 5-6 plums and at least quarter them (if not sub-divide even further). YMMV - please post results!
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Thank you, ma’am! I will proceed, and post!
I generally just cut up as many as I think will fit snuggly in the pan… depends on the size. These were prune plums.
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I wouldn’t use those plums for the recipe. They will exude way too much water.
Uh oh – oven.
On the other hand, it might be delicious 
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Milk bread so I can have a toasted tomato sandwich along with my tomato soup, now that I’m getting lots. Great stretchy crumb.
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those look lovely !
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Wild Muscadine grape pie!
I was walking with my grandson and noticed, in a little-noticed area of the property, that we had wild grapes growing.
It’s killing me that some of the most prolific vines are about 25 feet up in the trees, and there’s (at a guess) 20+ pounds up there that will just rot, but I was able to harvest about 5 pounds of ripe grapes so far using a regular step ladder.
And I learned that wild Muscadines, besides being much smaller than the commercial version, are also a LOT more tart. I simply followed a recipe, stupidly without taking a taste of the filling, and the pie was really sour.
But also it was really a lot more grape-flavored than commercial product. We ate that pie and I will do another tomorrow.
My wife is kind of sad about this because it’s the property she inherited from her parents about a year ago. Muscadine pie was her dad’s absolute favorite, but apparently they never knew they had them growing there, despite 20 years of residence.
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Well…?
The suspense!
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Would love to see a photo
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I’m notoriously bad at not taking photos! So in this case, are you asking about a pie photo or the grape vine photo? I can do either or both tomo!
pie pls 
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Okay, but because I’m making it and D2 (“The Baker”) won’t be here, don’t expect any fancy lattice stuff.
I’ve posted one of hers before, but can’t find it now.
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Just took the ginger hazelnut zucchini cake out of the oven. Smells absolutely intoxicating.
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Minor dog-to-the-vet emergency delayed my reply (he’s OK)
My plums (I quartered 4 1/2 of them) all disappeared but sort of left a nice pattern anyway. The plums were pretty juicy, with tiny pits, so the result is a moist situation! Very tasty, and haha rosyred.
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Almost like a crostata!
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Yes - jammy and beautiful! (Glad the doggie is OK.)
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