No joke, I have an 18-inch-long, 4-inch-diameter zucchini in my garden as we speak. I didn't mean to forget about it and let it grow that immensely huge, but I've been so busy consuming all the other zucchinis I recently picked. Between carrot zucchini bread, decadent double chocolate zucchini brownies, low-carb zucchini noodles, and zucchini boats, this one fell by the wayside. So now what? Freeze it, that's what!
Take advantage of your garden's overabundance now so in the middle of Winter you can happily head to your freezer and whip up a warm loaf of chocolate cranberry zucchini bread or a bowl of satisfying zoats (zucchini + oatmeal).
Note that zucchini's high water content doesn't make it a prime candidate for freezing, but since this zucchini is being used for soft bread or zoats, you can shred it raw before freezing instead of blanching (bathing in boiling water for a few minutes to prevent the veggie from getting mushy) first.
1 small zucchini yields about 1 cup shredded, and 1 medium yields about 2 cups.
- 2 medium zucchinis (or 4 small)
- Wash and dry the zucchinis.
- Shred zucchini with a hand grater or food processor.
- Measure out half-cup, 1-cup, or 2-cup servings and store in freezer bags, squeezing as much air out as possible before sealing. Label each bag with the amount and date, and freeze flat.
- When you're ready to use, take bags out of the freezer and allow to thaw on the counter for 5 to 10 minutes. Use in your recipe as normal.
Here's the nutritional information for half a cup of shredded zucchini:
Source: Calorie King
- North American
- 4 half-cup servings
- Total Time
- 3 hours, 59 minutes, 59 seconds
- Calories per serving