Zucchini is very delicate. Filled with water, it does not usually preserve very well. As zucchini season starts to wane, you may see at the Markets the huge zucchini clubs that look more like a weapon than a vegetable. Each of those "clubs" is capable of making ten zucchini breads and an untold number of cupcakes.

Peeling the zucchini and then pulsing them down to pulp allows you to freeze the insides that are good for most baking recipes. In December, you could be baking zucchini bread from the summer harvest. The frozen pulp keeps for six months in the freezer. Put them in bags that hold one cup each. Most zucchini baked recipes call for anywhere from 1-3 cups of chopped zucchini. Already measured, it makes baking breads and cupcakes a cinch.

Freezing Zucchini Pulp

1. Peel your zucchini.
2. Coarsely chop and then put in food processor. Pulse till all is grated.
3. Put zucchini pulp in a steamer basket and steam for ten minutes.
4. Leave in steamer basket over sink to drain. You can hurry the draining process by gently pressing with a spatula. You can also boil the zucchini briefly. Just be aware that you will need to dry it out afterward as much as possible.
5. When zucchini is fairly dry, put one cup at a time into freezer quart bags. Freeze.
6. Before baking, bring zucchini pulp to room temperature. Squeeze out any excess moisture and continue according to baking directions. 

Zucchini is widely avilable at the St. Paul Farmers Market.