Zucchini is such a prolific vegetable. My garden grows far more of these lovely summer squash than I could ever use in the few months I am harvesting. In order to preserve them for multiple batches of zucchini bread throughout the year, I freeze them.
Because I am using the zucchini for making bread, my first step is to shred it. I do this with a food processor. You could also use a cheese grater and do it by hand but the food processor is so fast it is my preference.
I label the storage bag with the date and contents before putting any food inside. It is just easier to do it when you can lay it flat. Labeling contents may seem funny, but after it has been in the freezer for a while you may forget what is in the bag.
My recipe calls for 4 cups of shredded zucchini so it is perfect to measure out this amount for in the bag. I place them in a quart-size freezer bag and remove as much air as possible before sealing it.
Then I lay the bag as flat as I can in the freezer. If I have prepared multiple bags I stack them together. I do this because I prefer to store like produce together in the same area of my freezer and they stack better if they are all soft at the same time.
I love to use these for my zucchini bread but I also have added it to stir fry, scrambled eggs and even just sauteed it with onion, garlic, and butter.
The experts say it is good in the freezer for 4-6 months but I have used it well beyond that with good results.
