How to Freeze Zucchini

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a bowl of shredded zucchini

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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

* Freezer Bags * Food Processor or Hand Grater *


  • 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.

To use:
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.


* Pumpkin Zucchini Bread  Zucchini Brownies with 1 Minute Frosting *

Grated zucchini in a bowl and in freezer bags

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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