On Mon, 25 Jul 2011 09:33:54 -0400, Rusty > wrote:

>On 7/24/2011 10:48 PM, Janet Bostwick wrote:
snip
>>
>> Almost every recipe that you find for baked goods using zucchini will
>> call for 2 cups of shredded zucchini. Shred all your spare zucchini
>> or extra large zucchini, portion out 2 cups and freeze in zip lock
>> bags. Save some as 1 cup portions. Then you are set for all winter
>> long.
>>
>
>Janet,
>
>I do the same thing - save them in zip lock sandwich bags, but only a
>few days in the refrigerator. I have never put them in the freezer. I
>thought the shredded zucchini would change it's texture and possibly get
>mushy. Does it turn out OK after freezing? Do you use it from the
>frozen state or do you thaw them before using them for baking?
>
>Rusty in MD

I use the frozen stuff in baked goods recipes. It begins to thaw
quickly and I put it in when still slushy. . .I wouldn't put it in
fully frozen. It doesn't make any difference if the texture changes
through freezing-- fresh or frozen the shredded zucchini pretty much
disappears in the bread, cake or muffin. The zucchini adds moistness
to baked goods much like carrot in carrot cake. I freeze the zucchini
because I have it and because the price can go up to $1.50 a pound
during the winter. I don't freeze zucchini for casseroles, where I
would want something that could be identified as zucchini.
Janet US