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I love zucchini! It’s delicious grilled, baked and added to pasta sauces! I love making it into noodles using a peeler or my Spiralizer or eating it raw with dip! Best of all I love using zucchini for baking. It’s perfect in breads or brownies adding tons of moisture and not fat!
Some years my garden produces way more zucchini than I could possibly eat! Did you know that you can freeze zucchini for baking? It’s easy to do and will last about a year in the freezer! I’ve seen so many methods which include blanching or salting the zucchini but I really haven’t found it necessary.
It is important to know that the zucchini will yield about half once defrosted… I freeze mine in 2 cup portions and once defrosted I get about 1 cup of shredded zucchini. I have used it in baking many times, I haven’t found that using fresh or frozen makes any difference. I measure after I give a gentle squeeze to remove some of the water.
Items You’ll Need
- Wash and cut zucchini into manageable pieces (or in half depending on size).
- Using a spoon, scrape out any seeds.
- Shred zucchini (leaving the skin on) using a food processor or hand grater.
- Pack in labelled freezer bags in 1 or 2 cup measurements.
Defrost on the counter or in the fridge. Once defrosted, give zucchini a very gentle squeeze to remove some of the water. Measure as usual and use in baking or pasta sauces.