When a friend blessed us with about 36 pounds of zucchini the other day, I considered how I would put it to use. The only way we really eat zucchini is baked with cheese and spices, or in Zucchini Bread. We don’t really like it canned, dehydrated, or even in soups, really. But we all really love it in a quick bread.
We did grill some, which turned out yummy. But there was a ton to use, and it wasn’t going to last more than a couple of days before starting to rot. What to do?
And then I had an idea. Why not shred it and freeze it for future quick breads? After a little search online, sure enough it can be done.
This is definitely my new favorite way to ‘put up’ a bunch of zucchini. And I know we’ll use it.
Here’s how easy it is to freeze shredded zucchini…
First, get your hands on some good, small to medium sized zucchini. You don’t want a humongous zucchini ’cause it’ll be very seedy and dry. Wash and dry them well. Then chop each end off. Do not peel them.
Using a cheese grater, shred up the zucchini. I use a medium shred because it makes the work go by more quickly, but you can do a fine shred if you prefer.
Fill ziploc freezer bags with however much zucchini your favorite bread recipe calls for. I filled my bags with 2 cups of zucchini, twice as much as my Zucchini Bread calls for, so that I can make a double batch of bread each time around.
Squeeze as much air as possible out of the bags, and store flat in the freezer.
I’m guessing these should be used within 12 months, sooner would be better.
What’s your favorite way to preserve zucchini? How do you like to use it?
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