Sweet & Savory Zucchini Recipes - Sally's Baking Addiction (2024)

FAQs

When making zucchini bread do you peel the zucchini before shredding it? ›

Do I need to peel the zucchini before making zucchini bread? This is always a question that comes up when making zucchini bread. I never peel my zucchini! Just wash, and then use a box grater.

Can I freeze Zucchini? The answer is YES! I love having zucchini in the freezer to pull out for my favorite zucchini baked goods.

Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)

But unless your zucchini is excessively juicy, squeezing the squash could be removing some of the moisture you really do want in the bread. It's up to you, though. Squeeze for lighter, drier bread. Leave it as is for denser, moister bread.

Don't leave the loaf in the pan too long – Once you remove the bread from the oven, let it sit for 10 to15 minutes. But after that, it should be turned out onto a cooling rack to finish cooling. Otherwise, the edges can get a little too done in the still-hot pan.

You need 2 cups of grated zucchini for the recipe, so you will need about 3 small zucchini, 2 medium zucchini, or 1 large zucchini.

Shredded zucchini doesn't require blanching before freezing. Shredded zucchini packs well in freezer bags or rigid containers. Note that vegetables that are not blanched have about a 6 month storage life in the freezer.

You can save the big seeds inside for planting next year.

One large zucchini could have hundreds of seeds in it! Just like pumpkin seeds you just need to dry them out, then you can save them and plant next year…free food!

Frozen zucchini is not suitable for raw salads or dishes that require the zucchini to be crispy or crunchy. Freezing tends to change the texture and can make the zucchini become mushy when thawed.

The Best Ways to Use Frozen Zucchini

If you froze zucchini slices, try grilling, air-frying, or sautéing them for a healthy, delicious side dish.

Can you vacuum seal and freeze raw zucchini? ›

Seal the vegetables in bags using a vacuum sealing system or by removing as much air as possible from a freezer bag before sealing. Label the containers or bags with the name of the vegetable, the cut, and date. Once sealed and frozen, it can be stored for up to 3 months or up to a year or more if vacuum sealed.

Zucchini is made of over 90% water. When cooked, it gets soft and slowly releases that water into whatever dish you're cooking. If zucchini is overcooked, it will have a mushy, soft texture.

Sprinkle the grated zucchini with salt, only to season them, not more. Put them to drain in a colander with a dish underneath. Leave for 1 hour, then, using your hands, squeeze out the excess liquid.

Check your leavening agent

Adding too much or insufficient leavening agents: Adding too much leaveners will cause your quick bread to sink in the middle. Baking at a high altitude: Adjust the amount of leaveners depending on your location.

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

A medium sized zucchini about 7 inches long and 2-3 inches in diameter will yield around one cup of shredded zucchini. Should zucchini be peeled before shredding? There is no need to peel zucchini before shredding it. In baked goods, the skin will become soft and add color and nutrients to your dish.

Do You Peel Zucchini? You'll get the most health benefits if you eat the colorful skin, which holds the healthy carotenoids. Zucchini skin is soft, thin, and perfectly edible, so don't peel it off.

The most common reason for zucchini breadand other quick breads (and cakes) to collapse as they cool is the ingredients are too vigorously or quickly mixed, which incorporates lots of less stable air bubbles into the batter.