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Frozen Shredded Zucchini

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I have a bumper crop of zucchini. I'd like to freeze some to use for baking bread and muffins this winter. I'm concerned about it getting too watery. Has anyone tried this?

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  1. My sister did this one year when over-run with zukes. She shredded, measure out (as per recipe) and froze. Made gift baskets of severel mini-loaves... some sweet & some savory. Worked just fine for her.

    1. Yup agreed. No problem doing this. Just be sure to pre measure as the measurements after frozen and thawed would be off by quite a bit.

      1. My first instinct would be to squeeze a lot of the liquid out of shredded zucchini before freezing (wring it in a towel).

        What I do, however, is bake the zucchini bread right away, and freeze that. I think I did 16 2-lb loaves this year (we have a big garden and two chest freezers). I wrap the loaves twice in plastic and twice in foil, and then enclose in 3 zip-log freezer bags. It holds up very well, and we'll have zucchini bread all fall, winter and spring - a plus on those Saturdays I don't feel like doing the weekly baking.

        And yes, I re-use the plastic wrap, foil and bags. When I cut the loaf for the week's lunches, I wrap the individual slices in the used plastic wrap. The clean foil and bags are re-purposed elsewhere.

        1. Thanks for all of the great suggestions. I don't have room in my freezer to bake the bread & freeze. Should I put the zucchini into the batter frozen or thaw it?

          1 Reply
          1. re: ogtfoodie

            Ys, you will have to thaw it out. and what munchkin siad -- squeeze out as much water as you can.

            Take a look at this site for more good info.
            http://www.farmgirlfare.com/2007/09/h...