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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Comments, Constructive Suggestions, and Warm Fuzzies are always welcome!

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