How To Freeze Zucchini Without Blanching

When summer zucchini is plentiful, freezing it is a simple way to keep it from going to waste. This easy method shows how to freeze shredded zucchini without blanching, then measure and package it in useful portions for later.

Once thawed, shredded zucchini will be soft and release some liquid, so it works best in zucchini bread, muffins, cakes, soups, sauces, and casseroles. Whether your zucchini came from the garden, a neighbor, or the farmers market, a little preparation now will give you a handy supply for recipes throughout the year.

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How to Freeze Shredded Zucchini

Wash and dry the zucchini, then trim off both ends. Shred it with a box grater or pulse small pieces in a food processor until finely chopped. Measure the zucchini into one- or two-cup portions, place it in freezer bags, and press out as much air as possible. Label each bag with the amount and date, flatten it, and freeze immediately. There is no need to peel, blanch, or squeeze the zucchini before freezing. This method works best for zucchini bread, muffins, cakes, soups, sauces, and casseroles.

Do You Need to Blanch Zucchini Before Freezing?

Blanching is recommended when you want to help preserve the color, flavor, and texture of frozen vegetables. For grated zucchini, the recommended method is to steam-blanch it for one to two minutes before freezing. I use the simpler no-blanch method because the shredded zucchini will eventually be added to breads, muffins, cakes, soups, sauces, or casseroles. It will soften and release liquid as it thaws, so this method is best for recipes where a crisp texture is not needed.

Prep The Zucchini

The size of the zucchini does not matter much when it will be shredded and frozen. Small and medium zucchini are easy to prepare, but oversized garden zucchini can be used too. If the center is spongy or contains large seeds, cut the zucchini lengthwise and scoop them out before shredding. There is no need to peel the zucchini. Wash each one well before cutting. I like to soak mine for a few minutes in a bowl or sink filled with water and a small splash of apple cider vinegar. Rinse under cool running water, dry with a clean towel, and trim off both ends.

What You Need

• Cutting board
• Sharp knife
• A small food processor OR a box grater
• Measuring cup
• Resealable freezer bags

The Freezing Process

• Trim both ends from the zucchini, then cut it into small pieces.
• Working in batches, place the pieces in a small food processor. Pulse in short bursts until the zucchini is finely shredded. Be careful not to process it too long, or it may become mushy. A box grater can also be used.
• Transfer the shredded zucchini to a measuring cup or large bowl. There is no need to squeeze out the liquid before freezing.
• Measure the zucchini into one-cup or two-cup portions and place it in resealable freezer bags or freezer-safe containers.
• Press as much air as possible from each bag, seal it, and flatten it for easier storage.
• Label each bag with the date and portion size.
• Place the packaged zucchini in the freezer immediately.

Yield Information

• Zucchini varies in size, but one medium zucchini, about 8 to 10 inches long, usually yields approximately 1 cup of shredded zucchini. Measure it before filling the freezer bags so each portion is ready to use in a recipe.
• I usually freeze shredded zucchini in 2-cup portions because many zucchini breads, cakes, and casseroles call for that amount. One-cup portions are a good choice when you are not sure how the zucchini will be used. They are easy to combine and work well for muffins, soups, sauces, and smaller recipes.
• Label each bag with the amount and date before placing it in the freezer.

​Helpful Tips

• For the best results, use fresh, firm zucchini without soft spots or blemishes.
• Small and medium zucchini are easiest to prepare, but large garden zucchini can be used too. Remove any large seeds or soft, spongy centers before shredding.
• Freeze the zucchini in flat bags so they stack easily and thaw more quickly.
• Press out as much air as possible before sealing the bags to help prevent freezer burn.
• For the best quality, use frozen zucchini within 6 months.

Ways to Use Frozen Zucchini

• Thaw the zucchini in the refrigerator or at room temperature. It will soften and release liquid as it thaws, which is normal.
• Add it to zucchini bread, muffins, cakes, and other baked goods.
• Stir it into soups, chili, pasta sauce, or spaghetti sauce.
• Use it in casseroles, sloppy joes, frittatas, or quiche.
• Add a small amount to smoothies.
• For soups and sauces, frozen zucchini can often be added directly from the freezer.
• For baking and egg dishes, thaw it first and follow the recipe directions for draining or keeping the liquid.

Freezing shredded zucchini is an easy way to make the most of a garden harvest or a good farmers market find. With a little preparation, the zucchini is measured, labeled, and ready to use whenever a recipe calls for it. Use your frozen zucchini to make a loaf of moist zucchini bread, a pan of chocolate zucchini cake, or an easy skillet zucchini lasagna. Having a few bags tucked in the freezer makes it much easier to add zucchini to favorite recipes long after summer has passed.