I have been searching for the best way to store zucchini and have found the answer: in bread. Instead of trying to freeze the zucchini itself, make it into bread first and freeze the loaves.
Other options that I am trying are freezing the shredded zucchini pre-measured in individual bags and as bread dough, pre-measured in individual, disposable baking tins. Freezing the shredded zucchini allows for convenience as you only have to thaw exactly what you need and it’s already measured for the recipe. The frozen dough is even more convenient as it only requires baking, saving you time and a messy kitchen. The most convenient option of course is pre-baked loaves though as they come out of the freezer ready to eat. I’m going to do some comparisons through the winter to see how much of a difference in taste and texture there is between bread baked from frozen dough and the pre-baked frozen loaves. If it turns out that the frozen loaves are just as good as freshly baked bread, then I will stick with that. It’s much easier and saves a lot of electricity to have a baking day where you cook it all at once.
Below is a series of photos illustrating the processes:
Shredding the zucchini with an attachment on my KitchenAid mixer. This can also be done by hand with a grater.
Ingredients ready. I used freshly ground whole wheat and they were delicious.
Mix the dry into the wet.
Add the shredded zucchini.
Pour into pans. Here I am filling small, disposable baking tins for freezing. I also baked some in large cupcake pans for breakfast the next morning. My children devoured them.
The tins were then wrapped in tin foil and sealed in quart zipper bags.
Final products ready for the freezer. The bag of shredded zucchini is exactly four cups, ready for a double batch some day in the middle of winter. (Yes, I shut the oven door too hard and then cupcakes fell in the middle.)