For today’s Saturday food post, I wanted to talk about freezing zucchini. I’ve been blessed to be able to harvest a couple of zucchinis about the size of a toddler’s baseball bat. They’re fat! I love zucchini bread, but can’t eat that much of it. (Alas, right? LOL!) So I was researching how I can freeze the extra to make zucchini bread from my own produce later on.

Good news you can! If you shred the zucchini then you don’t need to blanch it first. Simply shred, place in bags of the appropriate serving, and then freeze. Make sure you get as much air out of the bag as possible. And it’s good to put it in bags which are 1-2 cup portions. (My double batch of the recipe in my Betty Crocker cook book takes 2 cups). Then, when you are ready, thaw and use.

I guess I know what I’ll be doing this afternoon. Using the ol’ knuckle buster to shred two ginormous zucchinis.

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