I know, I know. Chocolate and zucchini together sounds a bit disgusting. But I assure you that it isn't! In fact, I made a Chocolate Zucchini Sheet Cake tonight! The zucchini doesn't really flavor the cake--the cocoa comes through strong and clear--but rather helps make the cake moist...while adding extra nutrition, of course. The icing on this sheet cake is still melting, so it's a little uneven in places, but it will even out into a kind of glaze as it cools. Chocolate heaven, I tell you!
I spent the rest of the afternoon picking zucchini again (thankfully, I'll have a few days reprieve from zucchini picking now while more grows). I thumbed through my copy of The Busy Person's Guide to Preserving Food: Easy Step-by-Step Instructions for Freezing, Drying, and Canning by Janet Chadwick (which is no longer in print, apparently, since it can be purchased at Amazon for a mere $103.14) and learned that I can tray freeze zucchini and then pack it in a freezer bag.
I also shredded a lot of the zucchini and packed the shreds in snack-size (1 cup) Ziploc bags and set them in the freezer. Once the packages are well frozen, I will slide several into a one-gallon Ziploc bag and date it.