Can I use oversized zucchini for baking?

Although oversized zucchini has a fibrous raw texture, it surprisingly bakes well. These oversized zucchini turn into moist, yummy breads, muffins, and cakes where texture isn't as important. I always remove the large seeds first, then shred the flesh and mix it with strong flavors to mask any possible bitterness.

Adjust recipes for excess moisture content. Oversized zucchini produces more liquid during baking and can potentially lead to soggy results. Reduce other liquid measurements by 25% or add 2 extra tablespoons of flour per cup of shredded zucchini. I test batter thickness before baking to achieve a muffin-like consistency.

Pureeing an oversized zucchini works great for more smooth-textured applications. Blend the seeded flesh until smooth for use in recipes like cakes or brownies. This ensures that all fibrous textures are completely eliminated. If excess water is of concern, strain the puree with cheesecloth. This recipe doesn't contain much water so that the pulp will be concentrated, adding moisture instead of visible shreds to delicate baked goods.

Your prepared zucchini can be frozen for later use in baking; portion out shredded or pureed zucchini in the amounts specified per recipe. Shredded zucchini should be blanched beforehand to preserve color and texture. Store zucchini properly in separate containers. Frozen zucchini will store for approximately three months. Make sure to label bags with the date zucchini was prepped and the amount.

You can also do savory baked foods! Adding shredded zucchini to the cornbread or cheese scones. It has a mild flavor and soaks up herbs and spices well. I use it with cheddar and jalapeños to make tasty, quick breads. Consider this: waste reduction with added food variety!

Read the full article: When to Harvest Zucchini: Ultimate Guide