It seems that no matter how often you check the garden there is one zucchini that gets away from you.

It stays there, hiding behind some leaves, until you finally spot it and by that time it has gotten HUGE. It’s so big that it’s way more than you need for one meal. Plus you probably have a dozen smaller ones too!

Luckily, it’s easy to freeze zucchini for future baking and I’ll show you how.

You only need a few supplies (that you probably already have on hand) and you’ll have shredded, frozen, zucchini to bake with in the dead of winter – if you can keep from using it that long.

You’ll Need:

Food Processor with a shredding blade or Food Grater

Zip Loc Freezer Bags or Freezer Containers

Sharpie Marker

Measuring Cup

Cutting Board

Knife

Spoon

All zucchini have seeds but when you have a very large zucchini the seeds are also very large. With smaller zucchini I shred the whole thing -peel seeds and all – but I don’t like the very large seeds in my food so I remove them. It’s easy to use a spoon to scrape out the large seeds before shredding.

Make sure to wash your zucchini and cut into wedges small enough to fit into your food processor. Shred until the zucchini is all gone.

I filled ziploc freezer bags with four cups of shredded zucchini which is the perfect amount for a double batch of my Zucchini Nut Bread. (You can freeze the loaves after they are baked too!)

Write on the outside of the bag or container the following: Type of food, how much (in this case 4 cups) and the date.

Spread the zucchini out in the bag, push out as much air as you can without smashing the zucchini and zip the bag.

By the way, spreading the zucchini out allows it to freeze and thaw quickly and it also takes up less space in the freezer.