Freezing Shredded Zucchini

Last year at the farmers market I bought a very large zucchini for $1 with the intent to freeze it. The man at the booth told me that I could just shred it and freeze it and it would be perfect for zucchini bread all year round. Sadly, that zucchini sat in my fridge for probably months before finally getting thrown out. (I often have similar high ambitions that go to waste, but I’m working on that.) This year I decided would be different. I, again, bought a $1 huge zucchini with the intent to freeze it and this year, it has been done!

I don’t like doing things without sets of instructions, so I went online and started looking for how to preserve zucchini. I didn’t find any particular instructions I liked because they either wanted to use the zucchini for other purposes or wanted me to put way too much effort into it (Blanching? Bleh. Who has time for that?). I did, however, take tips from various places and get general ideas as I was searching. I also disliked that no one posts pictures of doing such things, so I am taking it upon myself to post an instructional pictorial on how to preserve your zucchini for next year.

Prep Time: 30 minutes or so, maybe more if you hand grate it

Total Time: Up to a day, but most of that is spent waiting for it to be frozen

You’ll need:

  1. Zucchini (however many you want to do)
  2. A knife
  3. A spoon
  4. A peeler (or you can use the knife if you don’t have one)
  5. Something to shred with (food processor, cheese grater, etc)
  6. Measuring cup
  7. Wax paper or plastic wrap
  8. Cookie sheet
  9. Freezer-worthy large ziplock bag

Cut off the ends of your zucchini(s) and cut it in half.

Scoop out the guts and peel off the outside (don't worry about getting all the green, just the tough stuff).

Shred! (In my case, this took about 2 minutes total in my food processor, a device I would highly suggest owning).

Make a strip of wax paper (you could also use plastic wrap) that's a foot long (give or take) and measure out about a cup (usually what you'll need for a recipe) of zucchini.

Put the zucchini right in the middle and try to make a nice compact square with it (or as much as possible).

Fold it up as compact as possible, but don't worry about it being air tight because that's not really possible with wax paper.

Put all your little squares on a cookie sheet and stick it in the freezer.

Leave it in the freezer for long enough for the zucchini to get nice and frozen, but not much longer than that. I’d say anywhere between a few hours and a day. After they’re no longer pliable, put them all into a large freezer-worthy ziplock and mark it with what it is (Zucchini) and the date you made it (Sept.’11) for future reference. Pop that back in the freezer and you’re done! When you’re feeling like some zucchini bread (or some other thing that calls for shredded zucchini), just pull out a square and you’re good to go! I’m going to let it stay frozen for a little while and then I’ll break some out and make bread with it and edit this post to let you know how it goes. Hope that was helpful!


3 thoughts on “Freezing Shredded Zucchini

  1. just a note…for ucchini bread just grate, skin, seeds and all and put in freezer bag, get the air out and there you have it….


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