I want to make zucchini bread this winter, can I shred the zucchini and freeze it now? Do I have to blanch it first or can it be frozen fresh? Also my dining room is perfect or drying flowers - just the right climate. Can I dry swiss chard the same way? I don't have a dehydrator and would like to keep some on hand for soups and stew. Thanks in advance for any help you can give.

-- Lynne (lekhorse@yahoo.com), September 17, 2001

Answers

Lynne - You can do what I do, triple a recipe for zuchinni bread, make three loaves, eat one and freeze the other two!

-- Lisa in WI (lehman16NOSPAM@vbe.com), September 17, 2001.

That's what I do, too, but it still gets hard to keep up with in zuccini season! Last year I canned some, which, of course, is not as good, but okay in soups and meatloafs. This year I've put up zuccini cakes again, but also shredded and froze some. We'll see how it works.

-- mary (marylgarcia@aol.com), September 17, 2001.

I freeze shredded zucchini all the time. You don't need to blanch it. When you eventually defrost it, there will be alot of liquid. I usually add it to the recipe as part of the liquid called for.

-- Tracy Brock (tbrock@splitrocktel.net), September 17, 2001.

I prefer to bake the breads and freeze them. Frozen shredded zucchini is just so watery although I do freeze it for winter muffins.

-- Sandy Davis (smd2@netzero.net), September 17, 2001.

We use frozen shredded zucchini all the time. Just grate it and freeze it. It does become a little watery when it's thawed so we just put it in a strainer and let it drain for a half hour or so before using it. Works for us.

-- Murray in ME (lkdmfarm@megalink.net), September 17, 2001.

It was a bit of a pain, but I grated up all of my zucchini, let it drain well (even pressed some moisture out), and then froze it in 1 cup increments. If you only use a set measure, then you could do it in appropriately sized batches. I usually don't really need to drain it as it thaws, but what I do is let it thaw in a strainer set over a measuring cup. Any liquid that I get is used in the recipie in place of water, or reserved for one that can be useful....

-- Chris Stogdill (cstogdill@hotmail.com), September 17, 2001.

I freeze my shredded zucchini (no need to peel, shred skind and all) and freeze in 2 cup increments in zip-lock sandwich bags. When I'm ready to use it I DON'T drain it. The moisture is present in the zucchini to begin with so it is necessary in the recipe. Just add the whole amount to your recipe. I use 2 cups because this is what my recipe calls for. the result is a very moist zucchini bread. We actually prefer it made with frozen zucchini and don't even make it with fresh. It is vey moist. I've been doing this for at least 18 years with good results.

-- Melissa (cmnorris@1st.net), September 18, 2001.