Our garden is producing a boatload of zucchini right now.
Not that we have a boat. But if we did, I'm sure it would be full of zucchini.
But even with several families gathering the harvest and sharing lots with others, there is still plenty to go around.
I guess that's what happens when you plant twelve zucchini plants.
I did say 12.
Several years ago, my mom told me that you could successfully freeze shredded zucchini and use it for zucchini bread later. Like in the winter, when you'd like a taste of summer.
The first year, I froze it in 2 cup portions of zucchini with the amount of oil that the recipe calls for. I thought my mom told me to do it that way. I must've read it somewhere else because she let me know that particular bit of information most certainly did not come from her. "Why in the world are you adding oil? Oh, Mary Ann!"
So now I freeze it by itself and it works just fine and is simpler.
Freezing it with the oil worked too and baked up nicely without adding more oil to the recipe. You just want to remember if you added anything. When thawing, set bag on a plate or something, since you do not want oil leaking all over your counter. Not that I've experienced this, of course.
Anyways, all that to say that you can successfully freeze shredded zucchini to use in baking. Just shred and measure recipe-sized portions into baggies.
The frozen zucchini gets quite watery when thawed. That's ok for zucchini bread since the moisture is all part of the zucchini. At least it works well for my recipe. For other recipes, I'd recommend squeezing the moisture out for best results.
Last night after supper, I ran several zucchinis through my food processor. Then while I washed dishes, my sweet husband bagged them up for me.
I may or may not have bribed him with ice cream.
It will be so nice to have the zucchini in the freezer ready to use!