Agree with Dave, either works. I find that when defrosting the frozen zucchini there's a lot of liquid from the burst cells, I never really know if I should use that in the recipe though. I think every year I forget and do something different lol. I need to do a comparison. Does anyone know for sure?

I do know that defrosted bread or muffins are perfectly fine.

ETA: Oh, and do you mean a vacuum sealer? if so, be sure to freeze the bread or muffins first... you may think you can use the manual control to stop the sealer in time, but... ask me how I know lol. I like flat breads, but flat zucchini bread... not so much.

I leave the liquid in. I figure if it was supposed to be included with fresh it might as well go in when using frozen. ;-) Makes for a more moist loaf.

Dave

Like Dave, I leave the liquid in, and I use the same rationale, that it was supposed to be there in the first place.

I mostly freeze the grated zucchini because it takes less room, doesn't get crushed like baked muffins can and I can flatten the packages and stack them in a corner of the freezer, thus conserving precious freezer space.

I do like to keep one batch baked in the freezer for unexpected company or some time when I just want a sweet munchie and don't have time to bake.

Annie

I would freeze the pre-measured zucchini. One suggestion that I found is almost a necessity: measure out the zucchini; put in foodSaver bags but don't seal; freeze the bags for a few hours; then seal the bags. A lot of moisture is in that grated zucchini and this method helps keep the liquid in the bags.

I would choose to freeze the zucchini and make the muffins when they are wanted. I would be happy for my oven to contribute to the warming of the house come late autumn and winter, but heating the house in July to cook muffins to eat in December? I'd not be interested in that.

You could dehydrate the zucchini and you wouldn't need to use any freezer space at all. It must be 95% water. Then you can use something like apple juice or grape juice to rehydrate with and add some flavor.

thatcmopostguy, I do dehydrate some zucchini. Some slices, so I can toss a handful into soups in the winter and some in the form of zucchini candy, which my grandkids love. Thanks, LindaLou, wherever you are!

Zucchini Candy (LindaLou/Harvest Forum)

10 cups peeled diced zucchini 1/2 inch cubes ( I use "worms" about 3 inches long and 1/12 inch thick and wide. The little dice would be good in muffins, though.

3 cups water

2 pkgs. unsweetened Koolaid

2 1/2 cups sugar

Peel zucchini,

diced, removing seeds. Mix the liquid syrup together. Add zucchini. Bring to

a boil and them simmer for 25 min. Drain. Put on dehydrator trays. Dry 14

hours at 125 degrees. Turn pieces over and dry another 4 hours. This will

feel dry and not sticky when done. Store in jars or other tightly sealed

containers.If you dip in sugar when you turn them, they will be more like

"gum drops" on the outside.

You can do the same thing with the zucchini

but use 48 oz. pineapple juice

2 T. pineapple extract

2 1/2 cups sugar

1/4 cup lemon juice

They really are like fruit snacks, as LindaLou said in her notes, and the kids like them rolled in sugar, just another layer of sweet, LOL.

Annie

years ago I knew a guy who ran a cooking school. He would wrap whole zucchini in foil and freeze. When needed, he would unwrap one, partially thaw it just enough so that he could to run it across a hand grater to get the amount he needed for zucchini bread. The rest of his giant zucchini would be wrapped back up and returned to the freezer for next time. Usually the zucchini that sort of "got away" from him in the garden and grew too big would be frozen and saved just for this purpose.