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.)
Good Post! I have never made premade dough for zucchini bread and can’t wait to see how this turns out. I have however, froze premeasured zucchini into small sandwich bags and placed them into freezer bags and froze them and have had no problem with taste when making zucchini bread for my family.(Just remember not to drain the liquid when zucchini is thawed out for making bread) Premaking bread and freezing the loaves also has had no barrier on taste. (It actually helps blend the ingredients together for better taste and its best to wait a day to eat zucchini bread after the bread is made for better tasting bread.
Good Post! I have never made premade dough for zucchini bread and can’t wait to see how this turns out. I have however, froze premeasured zucchini into small sandwich bags and placed them into freezer bags and froze them and have had no problem with taste when making zucchini bread for my family.(Just remember not to drain the liquid when zucchini is thawed out for making bread) Premaking bread and freezing the loaves also has had no barrier on taste. (It actually helps blend the ingredients together for better taste and its best to wait a day to eat zucchini bread after the bread is made for better tasting bread.
I also dehydrate a lot of extra zucchini. I slice or dice it for soups, and shred it for breads. Saves me precious freezer space and is just as handy!
I also dehydrate a lot of extra zucchini. I slice or dice it for soups, and shred it for breads. Saves me precious freezer space and is just as handy!
Does the bread turn out any different using dehydrated zucchini??
Does the bread turn out any different using dehydrated zucchini??
I really enjoyed your post. I think I’m going to try your suggestion tomorrow. With the abundance of Zuc’s I used to get, i cut down on the number of plantings. I didn’t want the veggies to go to waist. Now I know wht to do with them all when they come in. Thank you. Keep up the good work.
I really enjoyed your post. I think I’m going to try your suggestion tomorrow. With the abundance of Zuc’s I used to get, i cut down on the number of plantings. I didn’t want the veggies to go to waist. Now I know wht to do with them all when they come in. Thank you. Keep up the good work.
Have you tried making squash relish? Or, zucchini soup? Both are yummy! Both recipes can use any of the summer squashes, not just zucchini, it all tastes the same! I got the soup recipe here: http://sisterscafe.blogspot.com/search?q=zucchini+soup+recipe–and canned it! It actually tastes better canned. I don’t use the half & half, cheese, sour cream or bacon, and it still tastes wonderful! My Dad is going to freeze it. The relish recipe can be found here: http://fresnoeaststakeemergencypreparedness1.blogspot.com/search?q=squash+relish–it has a bread-and-butter pickle taste to it, yum! There is more than bread to be had with squash!
Have you tried making squash relish? Or, zucchini soup? Both are yummy! Both recipes can use any of the summer squashes, not just zucchini, it all tastes the same! I got the soup recipe here: http://sisterscafe.blogspot.com/search?q=zucchini+soup+recipe–and canned it! It actually tastes better canned. I don’t use the half & half, cheese, sour cream or bacon, and it still tastes wonderful! My Dad is going to freeze it. The relish recipe can be found here: http://fresnoeaststakeemergencypreparedness1.blogspot.com/search?q=squash+relish–it has a bread-and-butter pickle taste to it, yum! There is more than bread to be had with squash!
Thanks for reminding me about Zucchini soup. It’s been a while since I’ve had it. My mom called it Man In The Moon Soup growing up and made it frequently.
Thanks for reminding me about Zucchini soup. It’s been a while since I’ve had it. My mom called it Man In The Moon Soup growing up and made it frequently.
I make a zucchini puree in the blender using the chopped zucchinit and vegetable oil. I just used the amount called for in the recipe–2 c. zuc. and 1 cup oil. It blends up well and freezes well. Makes great bread. I’ve done this for a few years–it works great.
I make a zucchini puree in the blender using the chopped zucchinit and vegetable oil. I just used the amount called for in the recipe–2 c. zuc. and 1 cup oil. It blends up well and freezes well. Makes great bread. I’ve done this for a few years–it works great.
What type of container do you store the puree in?
What type of container do you store the puree in?
Since Zukes are so easy to grow, it bothers me to use up my freezer space for them. I totally agree with Heidi and Gardn’ Judy – Dehydrating them is a wonderful way to store them & as well, canned in sweet or savory relishes. Also bottles of Zuke/Tomato veggies are a great mid winter veggie for the table or base for a soup.
I use my Excaliber Dehydrator and they taste fresh when rehydrated. Sliced, diced, or shredded. Soups, (people wonder where you got the great zukes in the middle of winter), Sliced lengthwise can be used in place of lasagna in a true vegetable lazagna. Cookies, cakes, stirfries, etc., etc. Just use your imagination!
Since Zukes are so easy to grow, it bothers me to use up my freezer space for them. I totally agree with Heidi and Gardn’ Judy – Dehydrating them is a wonderful way to store them & as well, canned in sweet or savory relishes. Also bottles of Zuke/Tomato veggies are a great mid winter veggie for the table or base for a soup.
I use my Excaliber Dehydrator and they taste fresh when rehydrated. Sliced, diced, or shredded. Soups, (people wonder where you got the great zukes in the middle of winter), Sliced lengthwise can be used in place of lasagna in a true vegetable lazagna. Cookies, cakes, stirfries, etc., etc. Just use your imagination!
Wow thanks for this very detailed post… I've learned a lot of new stuffs.