Freezing 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.
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Shake & Bake Master Mix

Have you ever grabbed one of  those boxes of shake and bake type coating mixes for a quick and easy "non-fried" chicken, fish or porkchop dinner?  You can easily make your own, saving you money and letting you control the quality of the ingredients.

My recipe creates a super cripsy coating that will give you a crunch with every bite. It can be just a jumping off point for you, so feel free to add or subtract ingredients to your own preferences. My secret ingredient to boost nutrition and the crunch? Wheat Germ!

Shake-N- Bake Mix:
Makes approx. 4-5 cups of mix
Use within 2 months

  • 8 cups cornflakes (about a 12 
  • 1 cup wheat germ
  • 1/4 cup dried minced onions
  • 1/4 cup grated parmesan cheese
  • 2 teaspoons Italian Seasoning
  • 1 tablespoon Paprika
  • 2 teaspoons salt
  • 2 Tablespoons granulated garlic (or use 2 Teaspoons of garlic salt)

  • Crush cornflakes to approx. 3-4 cups of crumbs. (I pour the cereal in a plastic ziplock bag and use a rolling pin).
  • In a large bowl mix all ingredients together and stir until evenly mixed togehter.
  • Pour into a 5 cup air tight container or storage bag. Label with date.
  • Use within 2 months. 

To Use:
For Chicken, Fish, or Porkchops:
  • Dip thawed raw meat in beaten egg and then in Shake-N-Bake coating mix.
  • Place on lightly greased baking sheet and bake 350 degrees till cooked through completely.
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