How do you keep your zucchini from getting kind of mushy from being frozen? We have more zucchini than we can eat or give away. Thanks!
Nothing you can do to keep them for becoming mushy. Use them in cooking or in Zuke bread where the mushiness will not matter.
If you’re going to shred it for muffins and breads (any baked item) then mushiness doesn’t matter, but make sure you drain it well and squeeze it out before measuring and using in a recipe.
I chop up some of them and spread them on a cookie sheet and freeze, then put the chunks in ziplock bags for use in soups, stews, chili, lasagna, etc. The chunks stay pretty firm if you add them to the recipe while still frozen. And this way, they’re individually frozen so you can take what you need, versus just a frozen BRICK of zucchini. :)
Find a local soup kitchen to donate excess to. I donated about 13 pounds of cucumbers this morning to the soup kitchen my church volunteers with. The same soup kitchen the master gardeners plant-a-row garden donates to. It was good timing, they needed more cucumbers for their menu today.
Google “zucchinni pickles” for other ways to use them.
I just slice ours and place them in airtight bags. They freeze very nicely.