Friday, August 19, 2016

Zucchini Recipe

If you have an over abundance of zucchini you can freeze it.

Shred the Zucchini – Wash thoroughly and cut off ends. Don’t peel the zucchini unless the skin is particularly tough. If you have giant zucchini, just scoop out the mature seeds from the centre and shred the rest of the zucchini.

Portion Out the Zucchini – It’s easiest to store the zucchini in portions that work well for recipes. Measure out the correct portions and put into sandwich bags.

Seal the Individual Bags – Be sure to squeeze the air out of each sandwich bag and seal them well so that the zucchini keeps well.

Double Bag and Label – Sandwich bags aren’t really designed for freezer storage, so put 4 of the small sandwich bag portions in a larger freezer bag. Then, be sure to label the bag so you remember what it is in a few months when you’re digging through the freezer.

Freeze It! Just put the zucchini in the freezer and you’re good to go.

You can use the frozen zucchini in just about any recipe that calls for shredded zucchini. Simply remove it from the freezer and thaw it in a mesh strainer or colander (to remove excess moisture) before using it in the recipe.

This is a very moist, tasty bread from one of my favourite food blogs Once Upon a Chef

Chocolate Zucchini Bread

By Jennifer Segal
Servings: One 8-1/2 x 4-1/2-inch loaf

Total Time: 1 Hour 20 Minutes


1 stick (1/2 cup) unsalted butter
3/4 cup plus 2 tablespoons light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1-2/3 cups all purpose flour, spooned into measuring cup and leveled off with a knife
1/3 cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon espresso powder or instant coffee (optional)
2 cups shredded zucchini (from 1-2 zucchini), gently packed
1 cup semi-sweet chocolate chips


Preheat the oven to 350 F degrees and grease an 8-1/2 x 4-1/2-inch loaf pan with nonstick cooking spray.
Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.


  1. Perfect timing. This what I'll do with my next batch of zucchini. - Margy

  2. Two exec members suggested posting recipes-look for more throughout the year

  3. Shredded zucchini is also a great filler in stews and soups of any kind. Can never have too much squash frozen. THX for above recipe. S.S.


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