Ideally you would harvest zucchini that is tender, about 6 to 8 inches long and about 2 inches in diameter. As zucchini grows larger, it becomes tougher and has more seeds. Unfortunately even if you harvest them daily, there is always that one or two that sneak past the optimum size. Actually, I don’t think I have harvested any that were the optimum size.
What do you do with those larger zucchini that are still edible, but past the prime for steaming, grilling or sauteing? Why not grate, freeze, defrost and then use it for baking?
To freeze grated zucchini for baking:
When you are ready to use your grated zucchini a few months later you need to defrost it in the refrigerator. *If watery when thawed, discard the liquid before using the zucchini.*Use in your favorite recipe that calls for grated zucchini or try the following recipe from “Road to Good Cooking” Sarpy County 4-H Cookbook submitted by Joel Wiegert.
Quick Zucchini Bread
Beat 3 eggs together; continue beating and add 1 cup oil, 2 1/4 cups sugar, 2 cups grated zucchini, 1 Tbsp vanilla flavoring, 1/4 tsp black walnut flavoring. Sift together 3 cups flour, 1 tsp cinnamon, 1 tsp salt, 1 tsp baking soda, 1 1/4 tsp baking powder. Add to first mixture. Fold in 1 cup chopped walnuts; spoon into 2 greased and floured bread pans. Bake at 350 degrees F for 1 hour or until golden brown on top. Cool bread on racks. Delicious with butter or cheese spread. Freezes well.