How To Freeze Shredded Zucchini For Quick Breads

freezing zucchini

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…

med 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.Β  Wash and dry them well. Then chop each end off. Do not peel them.

Shredded Zucchini

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.

freezing zucchini

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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Kendra
About Kendra 1123 Articles
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.

108 Comments

      • Water bath canning zucchini is dangerous. You are putting yourself and whoever consumes it at risk of death from botulism. Please don’t try water bath canning zucchini unless you’re pickling it.

      • Anonymous,
        I have been canning for the last 25 years and am a Master Food Preserver. Yes, you can safely preserve your squash and zucchini for later consumption by using a pressure canner. Preserving low acid fruits and vegetables requires the use of a pressure canner; water bath canning is not sufficient to insure a safe to eat product. Simply get either an electric or stovetop pressure canner and follow the instructions that come with the canner. Whatever you decide to preserve, I would recommend getting a Ball canning cookbook, it can answer all the questions you could ever have about preserving just about anything.
        Happy preserving ?

  1. i have been spiralizing zucchini with the bigger blade and throw in ziplock bags and freeze. Just add to pasta sauce for reheating. I also slice them lengthwise to make lasagne without pasta noodles. I fan them in a freezer bag for freezer storage.

    • I froze like 20 bags of zucchini this way and I also used the vacuumed bags! When I took it out of freezer and thawed it out it was mushy. I threw all of them out!

      • I used to wonder about whether to drain the frozen zucchini or not but ifI was making the bread with the fresh zucchini all that moisture would be in the bread. So why would I take that moisture out by draining it. I believe that the recipe has taken that liquid into account and I don’t want a dry bread so I leave the liquid in and have never had a problem.

    • A farmer who grows watermelon told me this little trick. You put the fruit or veggie on a cookie sheet and place in the freezer, for a couple of hours. Then you can bag them and they will not be as mushy when you defrost.

  2. I froze my freshly grated zucchini and left it with the natural juices to freeze. I froze it in generous 2 cup portions. Once defrosted and juice squeezed out it was only 1 cup, barely. I’m assuming that since there is a considerable amount of moisture when you grate it fresh, it loses it’s “plumpness”? Any thoughts?

  3. Do I throw away the seeds or can I grind them up? If I get an older zucchini it has a lot of seeds in the middle and I just throw them away and use the outside of the zucchini. What do you do?
    Thank you, Toby

    • I have found that the bigger zucchini seeds are tough. The smaller ones you can use the whole zucchini. I’ve done this for years. There’s also some recipes that use zucchini to make a fake crushed pineapple and a strawberry jam. These are done by using flavorings. I’ve only used Watkins flavorings though.I’ve also made a zucchini relish that I use on hot dogs, hamburgers, tuna salad. My favorite relish.

  4. Quick question for everyone. Have you tried draining/squeezing the excess moisture out of the zucchini before freezing it? There is always so much liquid from the thawed zucchini that my baked goods are too gooey. Just wondering if anyone has tried that/ if it worked better. Or do you just drain all that liquid off before adding the zucchini into your recipe? Thanks a bunch!

    • I don’t drain it before freezing because it isn’t usually dripping liquids after I grate it. If the recipe calls for a liquid I don’t drain the thawed zucchini, but substitute for that liquid instead. Does that make sense?

      • I grate my zucchini too and freeze in zip locks but also like to make zucchini sticks and bake them in the oven. Dredge the sticks in flour, then beaten egg Γ‘nd then mix of panto bread crumbs and freshly grated parmesan cheese. Bake on cookie sheets in 400Β° oven for 15 to 20 min. They come out nice and crisp and delicious with ranch dressing as dip.

    • You can also make fritters by adding some egg, Panko, Parmesan cheese and seasonings. Then fry them up in patties.

  5. You can do anything to a zucchini that you can do to cucumbers. Love them as pickles and no one knows the difference.
    I have also used the shreds in tossed salads and coleslaw. And the last time I made macaroni salad I mixed in some shreds of Zucchini too.

  6. Thank you ladies for posting this, I have a basket full of zucchini from my garden and need to freeze it for Chocolate Zucchini Cake for the winter. I also use it in my stir fry’s and I like to make triangle’s for this. I will try to cut up some pieces and freeze them just like that and I hope it works. Also love the recipes. There was another site that said par boil your zucchini, but I thought there was a simple way and you posted it. Thanks so much ladies. Happy Gardening :))

      • DEATH BY CHOCOLATE ZUCCHINI CAKE….this is awesome.

        EASYSERVES: 6
        INGREDIENTS

        1/2 c. melted butter, plus more for brushing pan
        1/2 c. cocoa powder, plus more for dusting pan
        1 1/4 c. all-purpose flour
        1 tsp. baking soda
        1 tsp. cinnamon
        1/4 tsp. kosher salt
        1 c. sugar
        1 egg plus 1 egg yolk
        1 tsp. vanilla extract
        2 c. grated zucchini (from 1 large or 2-3 small)
        2/3 c. chocolate chips
        Flaky sea salt, for garnish
        DIRECTIONS

        Preheat oven to 350 degrees F. Butter and dust a loaf pan with cocoa powder.
        In large bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and salt.
        In another large bowl, stir together sugar and egg and egg yolk until smooth, 1 minute. Add melted butter and vanilla extract and mix until smooth. Add zucchini, then add flour mixture in 3 additions. Fold in chocolate chips.
        Transfer batter to prepared dish and bake 50 minutes.
        Let cool slightly in pan, then transfer to a cooling rack. Sprinkle with flaky sea salt and serve.

        • This recipe is awesome! My daighters boyfriend who refuses to eat vegetables and said there was no way I could make zucchini taste good ate a whole loaf!!

    • Gloria, I am going to try something different this year to keep my zucchini for stir fry and other recipes more like fresh. My husband and I were watching an episode of Alton Brown’s Good Eats and he talked about freezing berries and veggies and he said the best way to keep them from turning to mush when you thaw them is to flash freeze with dry ice then bag and throw in the freezer this keeps fewer ice molecules from developing. We are going to give it a try.

  7. I shredded and froze green zucchini and some yellow squash. Can I make bread with the yellow squash? Will it taste much different than the green?

    • Yes you can, I just made some muffins with zucchini and yellow squash. Turned out great with great color. I almost always double the amount of zucchini a recipe asks for too. Leaves everything super moist and enhances the flavor.

    • I make lemon blueberry zucchini bread with the yellow zucchini it’s just as good I actually think it’s more moist

    • You can put it with leftover cornbread add egg, sauteed celery and onions, and I like pepper and sage then bake like cornbread dressing

      • You can make squash cakes by canning squash in chunks in pints. Hot water bath just to seal. Taste good in winter time. Make like potato cakes. Squash casseroles are great too with fresh squash.

    • I just made yellow squash jalapeno bacon cheddar bread using yellow squash it was two thumbs up found the recipe on Pinterest and changed it to my liking

  8. I use shredded zucchini to make fritters. This year I decided to plant zucchini this year and they are rolling in fast. Will the frozen zucchini still be good for a fritter.

    • I would say no because you have created more surface area. Which will cause it to retain more water once defrosted. So in my opinion I wouldn’t because they will be too soggy

  9. We do the same thing except we use a food processor to shred it and we drain as much of the liquid out as we can before hand. We gave some yummy zucchini recipes at our site if you want to check it out. Great post!

  10. My question is after I freeze the shredded zucchini and I decide to make some bread later in the year,do I thaw the zucchini or put in frozen??

  11. My favorite way to eat it is spun into raw pasta with a spiralizer that I bought from Amazon.

    My second most favorite way is sliced into lasagna noodles for low carb lasagna.

  12. If you have alot of green tomatoes you can shred them, drain them and use in any recipe that calls for zuchinni and they freeze great shredded. Zuchinnni dehydrates great and I add it to ground beef when making meat patties, I also buy plain frozen shredded potatoes, dehydrate these and they get added to extend meat patties and sneak in more veggies.

  13. Hello again, I forgot another favorite. Garlic zucchini pickle spears and the parts you have to cut off to make them fit into the jars you just pickle as chunks!! Delish!!!!!

  14. Opps, the only thing from the grocery store is the celery. πŸ™‚
    You can add any veggies, green beans, carrots etc.
    πŸ™‚

  15. Hi Kendra, Eric’s right, zucchini relish is the best. You can also make the same relish out of yellow summer squash or even mix zucchini with the yellow. I always have to make alot of it because everyone thinks I need to keep them supplied :). My favorite thing to do is add it to my “base” that I make. My simple version is tomato sauce with diced tomatoes, onions, celery (from the grocery store πŸ™‚ and bell pepper and can it. Then I make more of the same but add bite size pieces of zucchini and/or yellow summer squash (If you cut them into quarters lengthwise it’s easy to slice off the seeds since that’s the part that gets mushy) when the corn is ready you can throw it in too. I don’t add any spices so that I can use the “base” for anything. Season for over pasta or with rice or add water for soup. It’s possibilities are endless and you can use up alot of zucchini.
    Blessings All!!!!!!

    • Sounds delish, Julie!! Thanks! I’ve got tons of celery growing for the first time this year, but the stalks are very small, and have been bitter, unfortunately. I keep hoping they’ll get better, lol. If nothing else, I can let them go to seed and collect those for seasonings πŸ™‚

  16. We like to store shredded zucchini as well. Zucchini bread in the winter time is awesome.
    When I was young, my mom did the mock pineapple with zucchini and I remember that it really did taste just like pineapple. The zucchini really soaks up the flavor.

  17. This is how we use up lots of Zucchini around our Homestead. 3 recipes below. Hope you enjoy – Julie

    ZUCCHINI CANDY
    10 cups zucchini 1/2 inch cubes
    (You could use “worms” about 3 inches long and
    1/4 inch thick and wide.)
    3 cups water
    2 pkgs. unsweetened Kool-Aid (We like black cherry)
    2 1/2 cups sugar

    Peel zucchini. Dice, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to
    a boil and then simmer for 25 min. Drain. Put on dehydrator trays. Dry 14 hours at 125 degrees. Turn pieces over and dry another 4 hours. This will feel dry and not sticky when done. Store in jars or other tightly sealed containers.
    If you dip in sugar when you turn them, they will be more like “gum drops” on the outside.

    ZUCCHINI JAM

    6 cups grated zucchini
    1/4 cups lemon juice
    5 cups of sugar
    1 cups crushed pineapple
    6 oz box Jell-O – any flavor (try strawberry-yum)

    Put grated zucchini in saucepan and boil until tender – about 15 minutes. Add sugar, pineapple, and lemon juice. Stir until sugar dissolves. Add Jell-O. Stir until dissolved and put into jelly jars and seal. Pressure can at 10 pounds pressure for 10 minutes.

    MOCK – PINEAPPLE

    1 gallon zucchini
    1 (46 oz.) pineapple juice
    2 1/2 cups sugar
    1 cup lemon juice

    Peel the zucchini; be sure no green is on it. Squeeze out the water; add the pineapple juice, sugar, and lemon juice. Simmer all together for 20 minutes. Pack hot in jars and process 10 minutes at 10 pounds pressure.
    Shred for Crushed pineapple
    Dice for Tidbit Pineapple
    Slice for Whole Pineapple (cut a hole in the center with a cookie cutter to remove seeds)

  18. I’ve been freezing grated zucchini for years. It’s wonderful. One thing you’ll find, though, is that upon thawing a lot of liquid separates. To compensate for it, I double the amount in a bag, figuring half of it will drain away, leaving me just enough for my recipe.

    It tastes the best in February, when the snow is flying. πŸ™‚

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