How to Freeze Zucchini The Easy Way
In this post: How to freeze zucchini the easy way! Step by step directions for freezing zucchini to use in cookies, cakes & breads.
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, and it’s delicious when made with freshly shredded zucchini. It’s also a very good idea to freeze some summer zucchini so you can make breads, muffins, and cakes all winter long. Soooo…here I am with a quick tutorial on how to freeze zucchini.
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How to Freeze Zucchini
Any size zucchini can be used for shredding, even the enormous ones that come from gardens. If you aren’t a vegetable gardener, zucchini can be found in groceries and at farmers markets during the summer months.
- Gather your washed zucchini, a cutting board, a sharp knife, and a mini food processor. (Two medium zucchini will chop up to equal about two cups of shredded. 2 cups is your go-to amount for most recipes.)
- Chop the zucchini into small pieces and shred in a food processor.
- You will need to do this in batches. Place the batches in a measuring cup,
- Place the shredded zucchini, in 2 cup increments, into resealable plastic bags. Flatten the bags and press out as much air as possible. Mark the bags with the date.
- The shredded, bagged zucchini is placed immediately in the freezer.
Freezing Zucchini Tips
- I had four zucchini and they shredded to equal 4 cups. Long ago, 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.
- The bagged, shredded zucchini is placed immediately in the freezer. Frozen, it will keep for up to three months. I have kept it longer and still used it…and it was fine. I wouldn’t keep it for longer than six months.
- Freezing zucchini noodles: Spiralize your zucchini. Place the noodles in a colander and sprinkle with kosher salt. Lightly toss the noodles and let them drain in the colander for 30 minutes. Place on paper towels and pad dry. Place the noodles in resealable bags.
Zucchini Tips from Readers
The comment section on my blog is a wealth of information from my readers. Here are some zucchini tips that were shared by wonderful readers who are pros at baking & cooking.
- After shredding your zucchini, DON’T DRAIN IT. Preserve as much liquid as you can, and add it to your freezer bags. If the zucchini is drained, your breads and cakes will lack that wonderful moistness.
- Make up the zucchini bread batter, put it in freezer bags, and freeze flat. It stores easily, and fresh bread is just a thaw away.
- Shredded zucchini can be added to spaghetti sauce. (I think this is brilliant…and I would have never thought of it!)
Easy recipes that use zucchini:
