7/28/13

How to Freeze Zucchini For Baking

Today I will show you how to freeze all that Zucchini from your garden for baking Zucchini breads and muffins all year long!

All squash gets quite watery and can even be mushy after freezing. The key to success in freezing it for baking is to draw as much of the water out of it before freezing it as possible. That way ,it won't release too much water in your recipes. I'll show you how to have the best results possible.

Some directions will have you partially steaming your zucchini to draw the water out, but I don't want mine partially cooked, so I will show you an easy step that will still retain that fresh picked flavor.

How To Freeze Zucchini for Baking:

Step One:
Shred your zucchini. I don't bother to peel mine, but you are welcome to prior to shredding.








Step Two:
In a mixing bowl, lightly mix about one teaspoon salt per pound. (approximately one large zucchini, or two medium).








Let zucchini set for about 10 minutes. This will allow the salt to draw out the water.








Step Three:
Using cheesecloth or a kitchen towel, (linen or flour sack type works best, but I use a cheese cloth "stuffing bag" from the dollar store: found near the aluminum roasting pans)

Scoop up a large heaping handful of zucchini and place inside the cloth or towel.

Twist the towel over the zucchini to form a ball. Squeeze the zucchini over the bowl or sink to release as much water as possible. Place squeezed zucchini in a separate mixing bowl. Continue with remaining salted zucchini.








Step Four:
Using a one cup measure (or more/less per your preference) pack shredded zucchini till full.

Jan's Tip: In recipes calling for 1 pound of shredded zucchini is equal to 1 cup of this frozen, wrung out zucchini 

Turn the measuring cup over onto a  large square of plastic wrap ,large squares of recycled wax cereal bag liners, or  press and seal wrap.

Press down on the mound of zucchini to form a flattened "patty"








Fold the plastic wrap over the zucchini to seal









Place all of your sealed, one cup patties into a freezer bag or airtight container and label with name, date and measuring amount.








Jan's Tip:(or just skip all this and pour it into an individual plastic baggie.) 

Store in Freezer.
To use, just pull out needed amount and thaw. then it is ready to mix into your baking.

25 comments:

  1. I freeze shredded zucchini also! I don't use salt, however,and once the zucchini is frozen I store them in vacuum bags with my Food Saver (aka my sucky machine!) It will be nice to use the zucchini in the winter to bake muffins and zucchini bread!

    ReplyDelete
    Replies
    1. I have had the worst luck with food saver machines! They keep breaking on me so I have given up! I love them when they work though!
      Thanks for sharing!
      Jan

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  2. I have also had really bad luck with freezing zucchini-and with my foodsaver machine (stupid thing only works half the time, I got a bum model, need a new one). I can't wait to try this method.
    linking up through frugal by choice for homemade Monday!

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    Replies
    1. Jennifer (Love that name, it's my daughters name too!) I am glad you found me! Let me know how it goes if you give it a try.
      Best of luck w/ a new food saver!
      Jan

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    2. Hey gals - had to toss in my 2 cents worth. After my 4th food-saver sucky machine, I bought myself a Weston pro2300 vac sealer. I LOVE IT! The stories I can tell in my dealings with the food saver company would make your head spin. My Weston WAS twice the $ as the FS but it works every time and I could have had Two of these beauties and not have to deal with those door stops. One more point is the Weston is heavy but sooo worth it. I do massive amounts of fish, meat and my dehydrated goodies. Okay, I guess that was a little more then 2 cents. Sorry :}

      I freeze some of my zucs but have never tried the salt trick. I like! Might have to try it on the 12 lb zuc I found hiding in the shadows. As always Jan, Thanks

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  3. Great tutorial, I did not know you could freeze zucchini. Thank you.

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    Replies
    1. Thanks Shawna!
      Hugs!

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    2. I agree with Shawna... do you know of other veggies that this method would work for?? Thanks!!

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    3. Melissa, this method really works best forr any squash, summer squash, Patty Pan etc. (although squash in general has too high a water content to thaw and not get mushy for any other kind of recipe than baking. But you can easily sneak some yellow squash, pattypan, etc into your baking, the family will never know its' there, and you get a little added nutrition in them!

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  4. What a great tip, thanks! I wonder if the squeezed-out water is nutritious enough to freeze for later use, like cooking vegetables, adding to soups or stews, etc?

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    Replies
    1. It would be perfect for that! Just remember there will be some salt in it, so keep that in mind when using it for vegetable stock.

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  5. Excellent tips! I usually just give away the extras. Now I'll freeze them. Thanks for sharing at the Creative Home & Garden Hop. Looking forward to seeing what you share this week.

    http://back2basichealth.blogspot.com/2013/08/the-creative-home-garden-hop-3.html

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  6. Thanks for the tip! One question though, when you go to use the zucchini later in a baking recipe would you need to adjust the amount of salt in the recipe?

    ReplyDelete
    Replies
    1. I usually completely eliminate the salt listed in the recipe when I use my freezer zucchini, but leave the salt in of course if I am grating and using fresh zucchini in the recipe instead.
      Thanks for asking!
      Jan

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  7. Thanks so much. I had been modifying my recipes to account for my watery zucc. with mixed results. Using cereal bags instead of parchment paper... brilliant! I have so many ways to use that.

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  8. Totally awesome information!! My husband brought home 6 big zucchini and the next day a lady at his office brought in veggies from her garden and gave him a SINGLE zucchini which was about the size of 4-5 store sized zucchini put together...he shredded it into something like 8 cups of zucchini...eeeee!!! 2x Zucchini bread, 2x lemon zucchini bread, and we still have so much w/o getting into the other zucchini, so I hopped online to find out if it can be frozen. WOOT! What a relief to find this page!! I have discovered many wonderful savory dishes that will work for my husband--who loves it in bakery items but hates it cooked--and I'll be able to use up all that zucchini now, but thankfully not all at once! :D

    ReplyDelete
    Replies
    1. That's a LOT of zucchini! He'll be enjoying your Zucchini breads/muffins all winter long!

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  9. Very helpful! Thank you!

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  10. I'm very new to freezing. So if a recipe calls for 2 cups of zucchini, is it still 2 cups of wrung out frozen zucchini?

    ReplyDelete
    Replies
    1. Sorry for the delay in answering, I am getting my son off to college today! I premeasure the 2 cups prior to freezing and then just dump that into the recipe after it is thawed, even if frozen has shruken it smaller, I use the "pre-frozen" measurement. Hope that helps.

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    2. Thanks! I will do that with the next batch.

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  11. Great tips. Glad to find your bog. Thanks for sharing.

    non woven fabric bag making machine

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  12. Great tips. We got more than 300 zucchinis varying in size. Been supplying half the town & then some. Now I need to freeze the remaining for bread.

    ReplyDelete
  13. Great tips. We got more than 300 zucchinis varying in size. Been supplying half the town & then some. Now I need to freeze the remaining for bread.

    ReplyDelete
  14. Anonymous2/18/2017

    I didn't realized that I was to salt and wring out. I have now defrosted my 2 cups of zucchini and it looks like it is going to be more like 1 cup wrung out. Should I get out another 2 cup package to make sure there is enough

    ReplyDelete

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