If you have a garden at home, or know someone who does, chances are you are busting at the seams with zucchini. It’s that time of year that all your hard work has come together and your fresh produce is piling up on your kitchen counter. Well have no fear, this week’s recipe is zucchini bread!
Before I get to that, did you know that almost all of your produce can be preserved? If there is interest, I can do a post in the future on food preservation. In the meantime, just know, if you have extra zucchini please don’t throw it away!
How to Preserve Zucchini
My go-to preservation method for zucchini is freezing. Zucchini is not acidic enough to hot-water bath can by itself, so I’ve avoided canning. Freezing works great because I typically use up all that extra zucchini in stews and quick breads later in the year.
- Wash the zucchini well and shred it. I usually use a food processor to make it go much quicker.
- Once shredded you have 2 options. You can blanch it in hot water for 2 minutes, strain it and squeeze out the extra water. Or, if you’re short on time, you can skip to portioning.
- Portion the zucchini into 2cup bags since this is usually what is used in a recipe
- Freeze in a deep freezer up to a year (about 6 mo in a regular freezer)
- When you’re ready to use, thaw the bag in the refrigerator or in warm water. It will be soggy and wet, so you’ll need to strain it and squeeze it one last time to get rid of the excess water.
If you’re interested in more options, check out this great post by Food in Jars – Six ways to preserve zucchini. Be sure to check out their entire post for an indulgent chocolate zucchini bread recipe at the end 😉
Now for the recipe! I’ve made dozens of zucchini bread recipes before but last year I realized I had never posted them to my food blog before! This one is a very basic quick bread recipe and has room for modifications if you need. I love doing these sweet breads with the kids. It gets them excited to be in the kitchen because they know there is a super tasty treat in the end. You can actually make them quite healthy with modifications and they can be a life saver during the school year – breakfast addition, quick snack, or dessert. You can head on over to my recipe blog and get this great zucchini recipe now!
What’s your go-to zucchini recipe? What do you do with all that extra zucchini? Leave recipes and tips/tricks below!