Sneaking vegetables into food has to be one of my greatest accomplishments. But it can be equally challenging with four kids. Not only do I get the littles to eat veggies they would not otherwise, but they learn to like them on their own when they associate the food apart from the bread. Truth! Give a kid a warm bread, spread some butter on it, and call it a “snack“. Just wait till after they devour the loaf and then tell them it had an entire zucchini baked inside of it. Till this day, Zucchini Bread is one of our kid’s favorites.
Published February 22, 2021
Updated March 7, 2022
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How to Freeze Zucchini
Before we moved out of our last house to the one, we are living in now, we had a massive garden. It was 25 feet by 25 feet at least. The last summer we lived in that house we had a massive crop of zucchini to harvest. We were dropping them off at neighbors, giving them away, shredding them and freezing, cooking as fast as I could and then begging people to take them. When we moved, we had a cooler full of frozen vegetables alone from our garden that summer.
So today I pulled out a bag of zucchini and made some bread! Our boys eat so much bread. Just yesterday I made a double batch of bread, and out of four loaves we only have one left. I am SO thankful, that despite all of my food allergies and restrictions, gluten and wheat is not on that list.
Making breads has been a joy for me for a few years now. For example, types of bread I make are banana bread, pumpkin, French bread, zucchini, wheat, oatmeal wheat, dinner rolls, 7-grain and more. Zucchini has been by far our family’s favorite! It is unbelievably moist, does not taste like zucchini, so even the pickiest eaters will love it! Additionally, bread tasting like dessert is a win in my opinion!
I freeze zucchini by peeling the skins off with a vegetable peeler, then use a box grater to shred. Now that I have a Cuisinart Food Processor, I can then shred the zucchini all the faster. Once the zucchinis are shredded, place the amount you desire in a freezer-safe bag. Above all, make sure to double bag any fruit or vegetables you choose to freeze so they avoid being freezer burned.
For a few of our families’ favorite recipes, click the links below.
Zucchini Bread Recipe
3 1/2 cups zucchini, shredded
1/2 cup applesauce
4 tsp cinnamon
1 tsp salt
1/2 cup oil
3 cups flour
1 tsp baking powder
1 tsp baking soda
2 1/4 cup brown sugar
4 tsp vanilla
Directions for Zucchini Bread
1. Preheat oven to 350 degrees Fahrenheit.
2. In two 4 X 8-inch loaf pans, spray with non-stick spray and then sprinkle with flour. The flour will help the loaf to be easy to remove.
3. In a medium bowl sift together flour, salt, baking soda, baking powder and cinnamon, then set aside.
Pro tip: Use a larger bowl than the sifter so the dry ingredients do not make a mess on your counter! With the palm of your opposite hand, gently pat the sifter so the dry ingredients fall into the bowl.
4. Shred zucchini and lightly pack to measure how much is needed, then set aside.
As my zucchini was pre-shredded, all I needed to do was let it drain using a strainer. Excess liquid will make the bread too moist and prevent it from baking. I freeze 4 cups of shredded zucchini in gallon zip-lock freezer bags.
5. In a KitchenAid mixer bowl with the paddle attachment, beat 3 eggs, 1/2 cup applesauce, 1/2 cup oil, 2 1/4 cup sugar and 4 tsp vanilla. You can mix each ingredient separately or all at once.
6. Pour 1/3 dry mixture into the wet and combine on low. Adding the dry ingredients in smaller batches helps avoid a huge mess!
7. Add another 1/3 of the dry mixture and combine. Use a spatula and scrape down the sides of the KitchenAid bowl as needed.
8. Add the rest of the dry mixture and beat on medium until fully combined.
9. Dump the shredded zucchini into the bowl of the KitchenAid, then mix well.
10. Pour half of the mixture into each loaf pan using a spatula to spread out the batter.
11. Bake for 45 to 60-minutes, or until a toothpick inserted in the center comes out clean. I pulled mine out at 58 minutes.
12. Remove from oven when done and let cool for 5 to 10-minutes before removing from the loaf pans. Serve cut into slices or spread with butter. Zucchini bread is good for breakfast, an afternoon snack, or even amazing as French toast!
Zucchini Bread Recipe
- KitchenAid Mixer
- 2 Loaf Pans
- Small Bowl
- 3 cups Flour
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 4 tsp Cinnamon
- 3 1/2 cups Zucchini shredded
- 3 Eggs
- 1/2 cup Applesauce
- 1/2 cup Oil
- 2 1/4 cups Brown Sugar
- 4 tsp Vanilla Extract
- Preheat oven to 350 degrees Fahrenheit.
- In two 4 X 8-inch loaf pans, spray with non-stick spray and sprinkle with flour and then set aside.
- In a medium bowl sift together 3 cups flour, 1 tsp salt, 1 tsp baking soda, 1 tsp baking powder and 4 tsp cinnamon, then set aside.
- Shred zucchini and lightly pack to measure how much is needed, then set aside.
- In a KitchenAid mixer bowl with the paddle attachment, beat 3 eggs, 1/2 cup applesauce, 1/2 cup oil, 2 1/4 cups sugar and 4 tsp vanilla extract.
- Pour 1/3 dry mixture into the wet and then combine on low.
- Add the second 1/3 dry mixture and then combine.
- Add the rest of the dry mixture and beat on medium until fully combined.
- Dump in the shredded zucchini to the batter and then mix well on low.
- Divide the Zucchini batter in half, pouring into each prepared loaf pans, then spread them out with a spatula if needed.
- Bake for 45 to 60-minutes, or until a toothpick inserted in the center comes out clean.
- Remove the Zucchini breads from the oven and then rest to cool completely before cutting.
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