How you prepare your zucchini for the freezer depends on how you're going to use it. Mostly I shred mine. I do not pare the skin off. I pack it in zip-lock bags that hold about 2 cups. I use it in soups and stir-fry. When I make spaghetti, after I pour off the boiling water, I rip off the bag and dump the frozen shredded zucchini into the hot spaghetti. It breaks apart in no time with a little gentle stirring and keeps the spaghetti from sticking together. Then I pour in my spaghetti sauce and my cooked ground beef or meatballs. Now if it was just me, I wouldn't need to add meat, but I'm the only female in my household. It's OK to use shredded zucchini in zucchini bread recipes but if that's how you plan to use it, you might rather puree it. Pureed, you can slip some into your next boxed cake -- in place of the liquid called for. It will make your cake moist. The men in my household like shredded zucchini mixed with egg and some cracker crumbs and fried. You should drain off the liquid first, though, for this. I keep a freezer container in my freezer and I pour things in it that would make good soup -- extra liquid from green beans, potato water, left over bits of vegetables ... So if I have to drain the zucchini, I pour it into my soup stock container. A friend of mine brought her "favorite" recipe for yellow squash casserole (yellow squash and zucchini are interchangeable in recipes) and when I read the ingredients I kind of lost track of why we were preparing a vegetable at all. So much fat in it in the form of sour cream and mushroom soup! It was rich. I remember thinking, eating some at her house, how much better it would've tasted if it had been served as a sauce over noodles or rice.