(see bottom for Thursday update)
Here is what we did with some of our zucchini this first season. We shredded it and froze it for future use in recipes (zucchini bread).
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| How to shred zucchini for freezing |
I used the shredding disc on the food processor, a miracle tool if EVER there was one in the kitchen. Wash and cut off each end.
Next, I sliced them into pieces that would fit in the chute of the food processor. Just by pushing them down, they shred up in seconds.
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| Shredding zucchini in the food processor |
Here's a full batch of shredded zucchini, ready for the next few steps.
I put a mesh strainer in a large bowl (so it sets up above) and allows the liquid to drain.
At this point I mixed in 1 tsp of salt. This is to help push out the liquid. I mixed it around with my hands and then just left it alone to sit.
Here it is after about 15 minutes.
Definitely reduced down. I ran it under the water to rinse it a bit and squeezed out all of the water.
A lot of liquid drains out.
Did I say a lot?
Yep, that batch produced four cups! Some people freeze it without the draining step but we heard it can make the thawed zucchini a bit too mushy to be used in baking. The salt is very minimal (and optional) so it doesn't affect anything later.
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| Zucchini shreds for freezing |
I divided all of it into 2 cup portions, loosely packed, to make the perfect amount for a recipe.
I did another batch of zucchini and had another full bowl of shreds.
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| Shredded zucchini ready for freezing |
We ended up with 3 bags of two cups each for the freezer from this batch. We already had three other bags from a few weeks ago.
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| Vacuum sealed shredded zucchini |
We used our vacuum sealer to take out all the air so it lasts longer in the freezer. 2nd Man can't wait to make some zucchini bread.
He's never done it,
anyone have a great recipe?
(I'll catch up on comments tonight)
THURSDAY UPDATE: We had sporadic internet connection (they are upgrading in the building) and so it was just too hard to try to reply and to put up a new post. I could try from the phone but these 50+ year old eyes aren't cut out for THAT much phone time. More later when we know it's up and running!
W I have a recipe for carrot bread of which you could switch out the 1 1/2- 2 cups of carrots for shredded zucchini.
ReplyDeleteMaking a zucchini cake with cream cheese frosting is also delicious
Zucchini Bread
Delete3 eggs
1 cup oil
2 1/2 cups sugar
2 cups zucchini
3 cups flour
1 tsp. salt
1 tsp.baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. allspice
1 tsp. ground cloves
1 tsp. ground nutmeg
Beat eggs, oil and sugar.
Add other ingredients.
GREASE AND FLOUR 2 LOAF PANS.
DIVIDE BATTER IN 2 PARTS.
BAKE FOR 1 HOUR 10 MINUTES IN 325 DEG OVEN.
Let stand for 20 minutes before removing from pan.
WOW! Thanks for this!!! Will save and see what we can do. And I bet cream cheese frosting is wonderful on top too. Thanks!!
DeleteThank you for this info. I was just Goggling it the other day. We have a vacuum sealer and love it for saving things like this. Will do this this weekend.
ReplyDeleteJanie V
Vacuum sealer works great for these things doesn't it? One of the best things we've purchased. Try it you'll enjoy the end result!
DeleteOHMIGOSH, I just did this exact thing this weekend. We used our Cuisinart with the shredder disc amazing attachment. Took longer to drain than shredding several pounds of zucchini, ha. Thanks to Colleen for that recipe will try that.
ReplyDeleteAnother great tool in the kitchen, ha. Glad you got to do it. Thanks for stopping by!
DeleteApple Zucchini Oat Bread (Low fat, low sugar)
ReplyDeletePreheat oven to 350°F (If using glass, ceramic, or dark coated pans-- reduce heat by 25° and bake time may need to be increased by 10-15 min)
2 1/4 c unbleached AP flour
1 c quick oats
1 tsp each baking powder, baking soda and Pie spice (apple or pumpkin)
3/4 c Splenda Brown sugar blend
2 large eggs
1/2 c unsweetened applesauce
1 tsp vanilla
2 cups shredded zucchini
Blend all dry ingredients in medium sized bowl. In a separate, large bowl combine all wet ingredients except zucchini, mix until blended. Slowly whisk in dry ingredients until well moistened. Fold zucchini shreds into batter. Stir until shreds are well coated, incorporated into the batter. Poor into a lightly oiled loaf pan (8x4 will result in a higher loaf, 9x5 will result in a more compact loaf). Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean. Leave in pan for 10-15 minutes once removed from oven. Turn out onto a cooling rack. Cool completely before slicing.
LOL, I can tell I was tired when. I wrote this. Pour not poor!
DeleteSometimes if I don't have quick oats, I will use oat flour and wheat bran. Other times I have used Swiss muesli cereal which is oats, dried fruit bits and nuts. It is also low sugar. This recipe, while not for everyone, is good to help me manage my diabetes without feeling deprived.
DeleteHey sweet Tonya!!! Thank you so much for this. (and you know what's funny? I read it and saw "poor" and just in my mind saw "pour", ha). Thanks for sharing this it's always good to have alternatives for special diets (or just being healthier).
DeleteThe Land o' Lakes zucchini bread is a favorite of mine (ask Mr. Google for the recipe). The zucchini can also be switched out with applesauce and pumpkin. And it uses 2 cups of zuke for 2 loaves of bread!
ReplyDeleteWell we will check that out. Thanks for the suggestion too! I like the idea of pumpkin as well. We are going to roast and shred some this Fall like we did a couple years back. 2 cups was a good choice, ha.
DeleteDo you not need to blanch it? if you don't I'm going to get on this one!
ReplyDeleteNope did not blanch it. Now we haven't cooked with it but after much online research, it seemed blanching was not done most of the time. The most important thing is to squeeze out the liquid even after it drains. Lots of moisture. We'll keep you posted!
DeleteI think the more spice... ie cinnamon etc the better ... plus I like chopped walnuts in this bread... then slice thick and toast ... slather with butter and umm umm a wonderful start to a morning especially with some dark roast coffee!!! (iced this time of year) .. You guys really have the energy!!! Wait till you are pushing 70 and you'll be: OK lets go out to eat!!
ReplyDeleteI LOVE spices in stuff like this. And nuts are a great idea. That's too funny about 70. Yep, that's why we're doing what we can now do get everything in place (while still working to be able to afford doing it, ha). Fingers crossed we keep up the energy.
DeleteWell done, sounds so easy and they are so cheap at the farmers market .
ReplyDeleteZuchini fritters are awesome served with Tatziki for dipping ......yuuuuum
Zucchini fritters? Off to google that it sounds delicious!!! And we already love tatziki.
DeleteGreat idea, especially about salting it to draw excess water out.
ReplyDeleteThe salt is minimal but REALLY makes a different in drawing out moisture. It needed more squeezing but it was nice and fluffy when bagging it so I think it will be nice in some loaves. We'll see!!
Delete1st Man, I also freeze the juice from the zucchini separately and use it for soups - it adds some good flavour.
ReplyDelete1st Man,
ReplyDeleteHaving a food saver machine is necessary when living on a farm/homestead. This machine will save your food and make it last for a long time. Great post on saving zucchini!!! Will you be using the juice or water from your shredded zucchini?
This is great. I had no idea about shredding and salting to release more of the water. Squash is so watery after it's been frozen! But it's a nice addition to the freezer stores, especially for yummies like zucchini bread.
ReplyDelete