This year, we didn’t plant a zucchini plant because there just wasn’t enough room in our garden. I did want some zucchini because I love making this Zucchini Bread. Thanks to one of our friends, we were able to acquire some zucchini. I immediately made some zucchini bread, then I prepped the rest to freeze.
Start by shredding the zucchini you want to freeze.
Then place it on a large pan, and flash freeze it for 1-2 hours. Take it out of the freezer, then break it up into smaller chunks as you place it in a labeled ziploc freezer bag. By flash freezing it prior to placing it in the freezer bag, it makes it easier to pull out the amount of zucchini you need rather than defrosting the whole bag that would have frozen as one big clump (unfortunately, that piece of advice comes from experience). And sometimes, I’ll just place 2 cups of zucchini in a bag because that’s how much it takes to make this Zucchini Bread recipe.
I also like to place zucchini in spaghetti sauce and soups to add more vegetables to our meals.
Other articles you might be interested in reading:
- Zesty Salsa
- Canning Tomatoes
- Canning Peaches
- Freezing Peaches
- Canning Jam
- Dill Pickles
- Cucumber Sandwich Pickles
- Bottled Apple Pie Filling
- Freezing Fresh Herbs
- Preserving Onions from the Garden
- Preserving Bell Peppers from the Garden
- Preserving Zucchini from the Garden
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