How to Freeze Zucchini for Baking

Freezing preserves the summer zucchini harvest.

Zucchini makes its appearance in grocery stores and gardens in summer and fall. Garden plants are highly productive and often provide many more zucchinis than one can typically use in a single season. Freezing the bounty for winter use in baked goods helps you take advantage of the availability of the zucchinis when they are in season. Zucchini retains much of its flavor when frozen if prepared properly. It doesn't retain its texture, but that is rarely a concern when you use the vegetable in baking.

Things You'll Need

• Grater or food processor
• Pot
• Steamer insert
• Container or bag

Instructions

1. Wash the zucchini under cool, running water. Rub any soil from the skin with your fingers.

2. Grate the zucchini into a bowl. Use a small or medium grade cheese grater or grate the zucchini in your food processor.

3. Fill a pot with 2 to 3 inches of water. Bring the water to a boil.

4. Place a ½ inch-deep layer of zucchini in a steamer basket. Place the basket inside the pot of boiling water and cover the pot.

5. Steam the zucchini for two minutes. Transfer the steamed zucchini to a container or plastic bag. Continue steaming the remaining zucchini in small quantities until it's all steamed.

6. Place the lid on the container or seal the bag once the zucchini cools completely. Store in the freezer for four to six months.

Tips & Warnings

• Thawed zucchini is watery. Dispose the water or replace the water in your recipe with the zucchini-flavored water.

References

• University of Nebraska Extension; What to Do with Zucchini!; Alice Henneman
• Michigan State University Extension; Freezing Zucchini; August 1999