Do I have to blanch zucchini first before I freeze it or can I just grate it and freeze?

Question

I want to grate up some zucchini to make some zucchini bread during the winter but it is really hot outside and don't want to make my house hot by boiling water. I was wondering why you have to blanch the zucchini first and if I could just grate it then freeze it?

Answer 1

If you want to preserve your zucchini, you should blanch it in boiling water for a few seconds (depending on how thick you cut it) and then immediately shock it in an ice bath to remove the heat and stop it from cooking any more.  Drain it well and make sure there is little liquid left on the zucchini and then you can freeze it for several months.  I prefer to seal blanched vegetables with a FoodSaver that removes all the air, but you can also use Ziploc bags as longs as you take care to remove all the air to prevent freezer burn.  I hope this is helpful.

Answer 2

You could do it either way. But for zucchini bread you can just freeze it. No need to drian the liquid as it would have already been there. I have done it the just freezing way and it worked just fine.

Answer 3

You can just grate it and freeze it.  If using it in muffins or loaves just drain it well or slightly reduce the amount of liquid used.

Answer 4

FREEZING ZUCCHINI

Preparation: Choose young squash with tender skin.

Wash and cut in 1/2-inch slices. Water blanch 3 minutes.

Cool promptly, drain and package, leaving 1/2-inch

headspace.

Seal, label and freeze.

Grated Zucchini (for baking)- Choose young tender

zucchini. Wash and grate. Steam blanch in small quantities

1 to 2 minutes until translucent. Pack in measured amounts

into containers, leaving 1/2-inch headspace. Cool by

placing the containers in cold water. Seal, label and

freeze. If watery when thawed, discard the liquid before

using the zucchini.