Well, if you have followed my posts lately, I’m sure you know how much zucchini we have. And, of course, we had a pretty nice cool summer, and when the zucchini hit the garden, so did our 90 degree temps, which isn’t too good for baking.
I didn’t want to waste the zucchini, so I froze it to use in breads, muffins, cupcakes and cakes, later.
There are many different ways to freeze zucchini, this is how I do mine.
I peel and chop it. Add it to the food processor and grate it.
I measure 2 cups and put it in freezer bags.
Then I flatten the bags out to allow them to freeze better
If you have tons of zucchini, you may be interested in my round-up of recipes.
Edit: I did mean to talk about the excess water.The Happy Housewife commented on it, thanks for refreshing my memory. The zucchini will have quite a bit of liquid after freezing. I personally leave it in when I bake with it, I think it adds moisture to the mix, many cooks drain the liquid and then use paper towels to squeeze out the excess.
And yes, they are very easy to grow and the harvest is huge from one plant.
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