It’s that time of year. Even though summer is definitely still here, I have to admit I’m thinking about fall. I’m not ready for it…just thinking about it. One of my favorite things to do when the cooler days appear is retreat to my kitchen and bake. Fall recipes mean comfort food. Comfort food means homemade bread fresh from the oven. One of my favorite quick bread recipes is Zucchini Bread…but you have to think ahead and freeze some zucchini while it’s available from the garden or farmer’s market. Soooo…here I am with a quick tutorial on how to freeze zucchini.
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Grab yourself a few regular sized zucchini. I got mine at our local market because I’m not a vegetable gardener. I got four zucchini this time around. Two medium zucchini will chop up to equal about two cups. That’s your go-to amount for most recipes (more or less.) Chunk the zucchini into small pieces and shred in a food processor. As I’m shredding, I dump the zucchini into a 2 cup measurer. When I hit the 2-cup mark, the zucchini goes into a ziploc bag.
My four zucchini shredded to equal 4 cups. Back in the day, I used to shred my zucchini with a hand grater. It wasn’t hard but it took some time. A food processor is easier but if you don’t have one, a regular old grater will work.
I want to add more zucchini recipes to my blog so I will definitely be freezing more zucchini. Here’s two to get you started.
Some tips and tricks:
See you soon!