Hopefully many of you have begun to experience either you're own or a neighbor/freinds garden of plethora...my question is about freezing zuchinni for winter time zuchinni (sp?) bread baking.
Do the Zuchinni require peeling? next shred/grate it & then do a steaming blanch? :confused:
Is a quart freezer bag substantial enough for 1 or 2 baked loaves?
Thank You!

Hi and welcome to SpicePlace Eric!

I have never froze zuccini in a manner for which you speak. I have done pumpkin for pie, but I always cooked my pulp and froze it for future use.

I would imagine if you do grate the zuccini place it onto a large non-stick cookie sheet in a single and then pop it into a very hot 500° oven for a few moments to dry blanche it. Then proceed to the freezer and freeze it on the same cookie sheet in a single layer to flash freeze it. Then you could break it quicky off the cookie sheet & crack it up into freeze storage containers of your choice allowing it to remain as much in tact as possible. Sort of like onions and bell peppers that you use frozen, where you break off only as much as you need for a recipe! Give it a try you have nothing to loose! And good luck!

Thank You!...thats a GREAT idea..I had never thought of it that way...I'm going to try it..as much as I hate to waste any of it....it may take sacrificing 1 to experiment with.
If anyone has another method please feel free to chime in!

A lot of people around here grate it in what ever amount they need for their favorite recipe and pop it straight into the bags and freeze.

I cut this from a site I found.
Farmgirl Fare: How To Freeze Zucchini
& My One Claim To Fame

You can also freeze grated zucchini for baking, though I've never tried it. Some people put it straight into bags, but others recommend steam blanching it first. Update: Many thanks to all of you who left comments letting me know that unblanched grated zucchini freezes beautifully--and can be used for more than baking. I now have several bags of it in the freezer. And thanks for all the other zucchini tips, too!

Thank You one & all!