How To Make & Use Zucchini Milk (freezer friendly)

 

If you've never heard of zucchini milk before, then the title may be a bit baffling.  Have no fear, it's a simple to make substitute for milk (dairy or non-dairy) in many recipes as well as a way to thicken soups or stews and make it a bit creamier.  

I find zucchini milk a great way to preserve the bountiful summer squash harvest in a way that adds flavor and nutrition to future meals.  I've used the milk, which is typically thicker than traditional milk (depending on how watery your zucchini ends up being and if you're using it freshly blended or thawed from frozen), in soups, stews, muffins, quick breads, and casseroles.   

While many people shred zucchini to freeze for use later (I do as well), this recipe is liquified zucchini = zucchini milk.  

How Do You Use Zucchini Milk?

• Substituting milk in a recipe - zucchini milk will likely be thicker than regular milk (almost applesauce consistency) so there may be some instances where you may have to thin it slightly before using.  If it's thawed from frozen, it will not need additional thinning.  This is a great, nutritious, frugal, low-fat substitute for milk in many baked good recipes.  And perfect to have in the freezer in case you are in need of milk for a recipe and are out!
• Adding to smoothies, soups, sauces, or stews - I like to add this to either replace milk or also where a bit of a creamy consistency would work.
• Freezing zucchini milk - freeze in 1/2 cup to 1 cup portions, or whatever seems right for your recipes.  I LOVE to use my Souper Cube silicone containers to freeze liquid such as this, and then I can transfer the frozen cubes to a freezer safe bag or container.  You could also use a mason jar or pour the zucchini milk right into a freezer safe bag and lay flat in your freezer.

Freezing zucchini milk in souper cubes containers.  Once frozen I put the cubes in a freezer safe bag or container to store long-term.  This makes them easy to store and easy to use.

Other recipes you may enjoy:

Zucchini Fritters

The BEST Chocolate Zucchini Cake

Cinnamon Swirl Zucchini Quick Bread

I like to make both - peeled zucchini milk and unpeeled.

Should You Peel Zucchini?

The recipe is written with peeling your zucchini.  This is primarily because otherwise whatever recipe you use the zucchini milk in would have a greenish or yellowish hue.  I like to make both versions, peeled and unpeeled, because the peels are full of nutrients.  I add the unpeeled zucchini milk mostly to soups, especially minestrone or farmer's stew as well as to smoothies.

How To Make Zucchini Milk:

1. Peel the zucchini.  (this is not necessary but without peeling, you will end up with a green or yellow milk)

2. Remove the seeds if they are larger.  More seeds or larger seeds = thinner milk.

3. Cut into small chunks.

4. Liquify in a food processor or blender.  (Don't add water)  My Vitamix blender struggles for just a couple of seconds and then the zucchini starts to liquify and it blends up quickly.

5. Store in the refrigerator up to 3 days or in the freezer in a freezer safe bag or container up to 6 months.