{"id":315,"date":"2008-09-22T12:38:15","date_gmt":"2008-09-22T18:38:15","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=315"},"modified":"2013-08-26T15:06:11","modified_gmt":"2013-08-26T15:06:11","slug":"freezing-grated-zucchini-for-baking","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/d\/freezing-grated-zucchini-for-baking\/","title":{"rendered":"Freezing Grated Zucchini For Baking"},"content":{"rendered":"

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.<\/p>\n

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?<\/p>\n

To freeze grated zucchini for baking:<\/p>\n\n\n\n\n\n\n\n\n
\"zucchini_squash\"<\/a><\/td>\n\n

1. Choose young tender zucchini.<\/h4>\n

*Okay, so I didn’t follow this step.*<\/h6>\n<\/td>\n<\/tr>\n
<\/td>\n\n

2. Under clean, running water, rub zucchini briskly with your hands to remove dirt and surface micro organisms.<\/h4>\n

*Do not wash produce with detergent or bleach. Zucchini is porous and can absorb the detergent or bleach, which is not intended for use on foods and consuming them have the potential to make you sick.*<\/h6>\n<\/td>\n<\/tr>\n
\u00a0\"zucchini_scraping_out\"<\/a><\/td>\n\n

3. Grate zucchini.<\/h4>\n

*If the zucchini is too large, take the tip of a spoon to scoop out the seeds before it is grated.*<\/h6>\n<\/td>\n<\/tr>\n
<\/td>\n\n

4. Package grated zucchini into freezer containers.<\/h4>\n

*Packaging zucchini in the containers based on the amount needed in\u00a0your final recipe will save you time when ready to use.*<\/h6>\n<\/td>\n<\/tr>\n
\u00a0\"zucchini_freezer_container\"<\/a><\/td>\n\n

5. Seal and label.<\/h4>\n

*Include the name of the product, packaging date, amount and form of the food.*<\/h6>\n<\/td>\n<\/tr>\n
<\/td>\n\n

6. Freeze.<\/h4>\n

*Gradual loss of quality occurs in all frozen foods. Freezer temperatures must be maintained at 0 degrees F or lower, to keep the food from deteriorating. In optimum conditions you can keep your grated zucchini for up to 12 months.*<\/h6>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

When you are ready to use your grated zucchini a few months later you need to defrost it in the refrigerator. *<\/span>If watery when thawed, discard the liquid before using the zucchini.*<\/span>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.<\/p>\n

Quick Zucchini Bread<\/p>\n

Beat 3 eggs together; continue beating and add\u00a01 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 Continue Reading<\/a><\/p>\n","protected":false},"author":4,"featured_media":5497,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[43,44,790,55],"tags":[71,72,73],"class_list":["post-315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-d","category-b","category-i","category-c","tag-freezing","tag-grated","tag-zucchini","cat-43-id","cat-44-id","cat-790-id","cat-55-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2008\/09\/zucchini_scraping_out.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/315"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=315"}],"version-history":[{"count":7,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/315\/revisions"}],"predecessor-version":[{"id":8844,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/315\/revisions\/8844"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/5497"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}