Excess water is the culprit! As I mention in the tips and in the recipe card, it is essential to *really* squeeze out a ton of water, as much as you literally can. Zucchini is 94% water, after all! It will take several minutes and rounds of squeezing. If you notice that your batter feels wet and doesn't stick together that well, add a tablespoon more of flour at a time until you can press the dough between your fingers into a ball shape.