Don’t let your zucchini go to waste. Quick, grab your zucchini and pull out the food processor. If you don’t have one, borrow one from a friend or neighbor if you have a bumper crop. Don’t allow it to sit in your fridge and rot when you can preserve it. A box grater will work, but it’s more time consuming when you’re dealing with a bunch.
Here are a few tricks of the trade for freezing zucchini. First I shred the zucchini in a food processor. I’m using a Kitchen Aid. This is how mine looks after the first shred. Quite long and thicker than what I desire for zucchini bread. I’m going to shred it again.
I run it back through the processor again. The food pusher gets stuck if you press too firmly. I try to loosely pack it and allow it to run down on its own if possible, pressing only when necessary.
It looks like this with quite a bit of water content.
I squeeze as much out as possible with my bare hands over a collander and bag it in quart freezer bags. Feel free to bag according to your favorite recipes. My zucchini bread recipe calls for 2 1/2 cups of zucchini. Stay tuned for the healthy recipe this week (I use white whole wheat flour and applesauce to replace some of the oil).
These two bags are freezer friendly or refrigerator friendly for a couple of days until you make bread or sauce. Feel free to incorporate your shreds into any pasta sauce, meatballs or meatloaves or stir-fry for “sneaky” nutrition.
Freeze flat and thaw 24 hours prior to use. You will have a lot of water content just like frozen spinach when thawing. I drain mine in a colander and squeeze it with my hands just like I do with frozen drained spinach.
When I make zucchini bread, I loosely measure it in a cup to prevent too much zucchini and a dense bread. I like the way the bread bakes with a finer shred of zucchini. Enjoy freezing your bumper crop.