I made zucchini muffins the other day and did not blanch. I just shredded them in the food processor (apologies to Food Network, but I *cannot* bring myself to say "food pro") and dumped them in.

I wasn't going to use the zucchini right now, but rather freeze it to use later. Most of the things I looked at on the web said to blanch it before freezing, but I don't think I am going to.

Does freezing mooshy bananas for later use in bread/muffins just result in horrific nastiness when the banana moosh is thawed?

Does freezing mooshy bananas for later use in bread/muffins just result in horrific nastiness when the banana moosh is thawed?

I always have a few black bananas in the freezer for emergency banana bread. How else would you keep them long enough?

I freeze shredded zucchini without blanching and it is fine. I freeze banana mush and it is fine - actually better than fresh banana mush IMO.

Um, dumb question: do you peel zuchinni before shredding?

Not me.

I don't think I've ever peeled a zucchini for any reason.

Nope.

I wasn't going to use the zucchini right now, but rather freeze it to use later. Most of the things I looked at on the web said to blanch it before freezing, but I don't think I am going to.

Blanching sounds like the kind of thing I would try the second time if just doing them as is didn't work out.

As A child, we froze SO MUCH zucchini. We did not blanch (although we blanched everything else), but we did grind in a meat grinder before freezing.

Blanching sounds like the kind of thing I would try the second time if just doing them as is didn't work out.

I like this plan! I think I shall adopt it.