Sorry about the picture quality, my good camera is being charged then packed for the beach! (Only 2 more Days!)
Zucchini cans quite poorly, and to be honest, it doesn't freeze incredibly well either. There are, however, a couple ways to make freezing a little better.
For every-day use, like tossing disks into pasta, slicing them into your favorite shape then blanching helps keep them from getting too mushy. Cool immediately to arrest cooking, pat dry & freeze in serving-sized containers, as they will still loose some liquid when thawing so you only want to do so once.
Since mushiness really isn't a concern for zucchini bread, just shred, measure into whatever amount your recipe calls for, and freeze! You'll need to drain it a little when you thaw it.
This is just my take on it, but no matter what your recipe, it gets rid of the zucchini!
3 c. White Whole Wheat Flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1/2 tsp. baking powder
1 c. Finely chopped walnuts
1 c. Unsweetened applesauce
1 1/2 c. Honey (or 2c. of sugar or whatever your preferred sweetening agent is)
2 c. shredded zucchini
3 tsp. vanilla
Mix, Grease & bake for 1 hr @ 350. Makes 2 regular sized loaf-pans worth.
I haven't made this one yet this year, but its a favorite! Tastes just like apple pie.
- 1 recipe pastry for a 9 inch double crust pie
- 2 large zucchini
- 2 tablespoons lemon juice
- 1 pinch salt
- 1 1/4 cups packed brown sugar
- 1 1/2 teaspoons ground cinnamon or your favorite apple pie spices
- 1 1/2 teaspoons cream of tartar
- 1 pinch ground nutmeg
- 3 tablespoons all-purpose flour
- Peel the zucchini. Cut into halves lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
- In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
- Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Make sure you slit it, or this pie also works well with a lattice top. Bake in oven at 400 degrees F for 40 minutes or until golden brown