I freeze grated zucchini every year. I do not blanch it (never even thought of doing so!). I just grate and freeze in 2 C portions (since that's what most recipes call for). When I thaw, I let it drain for a very long time and squeeze then.

I think it might be better to do as you suggest. Grate, salt and drain, squeeze and drain, freeze.

I do not add lemon juice and have not noticed any discoloration.

In my opinion, zucchini are better before they reach the size of baseball bats! Wiffleball bats might be better, lol. I do know how hard it is to keep up though, those things are happy growers!

Agree that we just grate and freeze - we coarse grate. No blanching, no squeezing, no salt, nothing else. We also freeze in 2 cup portions. Into a ziplock freezer bag, squeeze out the excess air, and lay them out on a cookie sheet to freeze flat and then they stack well and take little room.

Dave

I also just grate and freeze as the above posters do. I also freeze in 2 cups portions, and lie them on a cookie sheet to freeze so they will stack well.

the only thing I do differently is in use. When I'm using the frozen zucchini in baked goods, like bread or muffins, I just dump in the liquid and all, I figure the liquid was there in the original recipe, so it needs to be there.

For fritters or zucchini pancakes, I drain and squeeze the stuff dry.

Annie