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How to Freeze Zucchini (the Easy Way)
Aug
Make the most of fresh zucchini and summer squash with all the tips you need for how to freeze zucchini. Learn how to freeze zucchini for baking, freeze it without cooking, and the best way to freeze it for soups, sauces, and more.
How to Freeze Zucchini
Three are three basic ways to freeze zucchini that I plan to share in this post. Each one varies in the amount of prep time involved and are best suited to specific uses after freezing.
We’ll cover how to freeze zucchini without cooking it, how to freeze shredded zucchini, and how to freeze blanched zucchini—and how to use each of them once frozen.
Plus, there are tips for our favorite zucchini recipes to make whenever you’re ready.
Ingredients You Need
To freeze zucchini, all you need is zucchini. Any traditional or heirloom variety of green zucchini will work with these methods, as well yellow summer squash.
If working with a very large zucchini, you may find very large seeds inside. You can skip grating that part of the interior of the zucchini if you prefer.
How to Freeze Zucchini for Baking
If you primarily want to preserve zucchini to have it on hand for baked goods like Zucchini Bread, Zucchini Carrot Muffins, and Chocolate Zucchini Muffins, freezing shredded zucchini in the amounts you typically use in your recipes is the easiest option.
The main goal with this method is to remove the water in the zucchini to prevent the baked goods from being too wet on the inside.
- To do this, you’ll grate the zucchini on a box grater or in a food processor.
- Place it into a clean kitchen towel, wrap up, and squeeze out as much liquid as you can.
- Discard the liquid (or use it in cocktails or to flavor water), and measure out the shredded zucchini in ½ or 1 cup amounts.
- Add to freezer bags, press flat, and remove as much air as possible. Freeze for up to 1 year.
How to Freeze Raw Zucchini
If you want to do as little work as possible, freezing sliced zucchini without cooking it is my go-to method.
Once frozen, you can add zucchini to smoothies—any kind is fine, though it’s great in this Chocolate Smoothie or Blueberry Smoothie. Or, you can add directly to a pan to cook into Zucchini Pasta Sauce. Since that sauce is pureed at the end, the texture of the zucchini doesn’t matter.
(Raw zucchini that is frozen and then cooked can be a little mushy or squeaky.)
How to Blanch Zucchini for Soups, Stir Fries, and More
If you want to use frozen zucchini in Ratatouille, Veggie Soup, Zucchini Stir Fry, or any recipe where it will not be blended, this is your best bet. To blanch and freeze zucchini, here’s what you’ll do:
- Dice the zucchini.
- Add it to a pot of boiling water for 1 minute. Lift out with a big slotted spoon and drain. Place onto a clean kitchen towel to dry and cool completely.
- Transfer to a freezer bag in one flat later. Remove as much air as possible with a straw and seal. Freeze for up to 1 year.
- To use, add frozen zucchini right into your recipe.
Frequently Asked Questions
Yes, though it is best used in recipes where it will be blended such as smoothies, soups, or sauces. You can also freeze raw shredded zucchini to use in future baking.
You can freeze raw shredded zucchini without blanching to use in baked goods or you can freeze raw zucchini to use in smoothies, sauces, or soups that are blended smooth.
Blanching zucchini, or cooking it for one minute in boiling water, then cooling completely before freezing, will reduce the potential for mushiness when the frozen zucchini is cooked and warmed through.
Zucchini Recipes to Try
Below are some of our favorite zucchini recipes that you can make with frozen zucchini using the methods listed above.
These muffins make for a delicious breakfast, snack, or lunchtime component. This recipe was updated June 2019 to improve the texture and streamline the ingredients.
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I prefer to grate my own carrots to ensure that the texture is finer and isn’t very noticeable in the baked muffins. See the Notes for allergy substitutions.
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Super moist and packed with zucchini, these Chocolate Chip Zucchini Muffins are great for breakfast or snack.
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Texture-wise, this tastes like a cross between baked oatmeal and banana bread. We like it for breakfast or as a snack.
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These fluffy pancakes are a yummy way to serve vegetables for breakfast and use up zucchini should you find yourself with extra. These can be served plain or with a side of yogurt or applesauce to babies and younger eaters, or with maple syrup—they are very versatile!
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This is a nutritious smoothie to serve any day, though it’s a great way to get that digestive system going if needed.
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Learn the easiest way to make flavorful Zucchini Baby Food—with options for baby-led weaning zucchini and also zucchini puree—with one simple method. Plus: Find storage and serving tips.
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Learn how to turn fresh zucchini into a bright and fresh pasta sauce with a simple method. Add the optional toppings for extra flavor as you and your family like. (Heads up: You’ll want to reserve a little of the pasta cooking water before you drain the pot.)
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With a streamlined method and a quick cooking time, this veggie-packed baby soup (that big kids and parents will also enjoy!) is filled with vegetarian protein and super yummy Italian flavors.
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This recipe makes enough for two meals. You can cut it in half if desired, but I like to make the larger batch and keep on in the freezer for a future meal—it’s the same amount of cooking effort, so why not!
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Feel free to double the recipe to make a full 24 mini muffins! We like to stash these in the fridge to eat all week, so having more is usually helpful in our house.
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How to Store
Add the prepped zucchini to a freezer bag in a flat layer. Seal almost all the way, then remove the air with your mouth or a straw. Seal. This creates a sort of DIY vacuum seal. Freeze for up to 1 year.
Best Tips for Success
- Discard the stems of the zucchini before preparing.
- Use yellow summer squash or green zucchini.
- Remove as much liquid as you can from the shredded zucchini before freezing. This will make it ready to use in your baked goods.
- Let frozen shredded zucchini thaw and remove any moisture you see before adding to a baked good recipe.
- Add frozen raw or blanched zucchini directly to recipes still frozen.
Related Recipes
I’d love to hear your feedback on this post, so please comment and rate it below!
To Freeze Raw Zucchini for Smoothies, Soups, and Sauces
Wash and dry the zucchini. Slice into ½-1 inch slices, discarding the ends.
Place into a freezer bag in a flat layer. Seal the bag almost all the way, remove the air with a straw, then seal. Freeze.
Add directly to your recipe while frozen.
To Freeze Shredded Zucchini for Baking
Wash and dry the zucchini. Discard the ends. Grate the zucchini on a box grater or in a food processor.
Place the shredded zucchini onto a clean kitchen towel, wrap up, and squeeze out as much liquid as you can. Discard the liquid (or use it in cocktails or to flavor water).
Measure out the shredded zucchini in 1½ or 1 cup amounts and add to freezer bags.
Press flat, and remove as much air as possible. Freeze for up to 1 year.
To use, thaw, remove any excess moisture, and add to your recipe.
To Blanch and Freeze Zucchini for Stir Fries, Soups, and More
Bring a pot of water to a boil.
Meanwhile, wash and dry the zucchini. Discard the ends. Dice the zucchini into small pieces or into half-moons. I usually do ¼-½-inch thick.
Add the zucchini to a pot of boiling water for 1 minute. Lift out with a big slotted spoon and drain. Place onto a clean kitchen towel to dry and cool completely.
Transfer to a freezer bag in one flat later. Remove as much air as possible with a straw and seal. Freeze for up to 1 year.
To use, add frozen zucchini right into your recipe.
- Add the prepped zucchini to a freezer bag in a flat layer. Seal almost all the way, then remove the air with your mouth or a straw. Seal. This creates a sort of DIY vacuum seal. Freeze for up to 1 year.
- Discard the stems of the zucchini before preparing.
- Use yellow summer squash or green zucchini.
- Remove as much liquid as you can from the shredded zucchini before freezing. This will make it ready to use in your baked goods.
- Let frozen shredded zucchini thaw and remove any moisture you see before adding to a baked good recipe.
- Add frozen raw or blanched zucchini directly to recipes still frozen.
Calories: 0.04kcal, Carbohydrates: 0.01g, Protein: 0.003g, Sodium: 0.02mg, Potassium: 1mg, Fiber: 0.003g, Sugar: 0.01g, Vitamin A: 1IU, Vitamin C: 0.04mg, Calcium: 0.04mg
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