Holy Toledo!

Is this not the largest zucchini you've ever seen? This daddy was 75 cents at the local market this morning. He had to have him––he was as large as a whiffle bat.
Cutting it up was messy. Cleanup was easy. I got over six cups of grated from this guy.
In the summer I freeze 2-cup batches of grated zucchini for muffins and breads. Here's Erik's favorite recipe:

Chocolate Zucchini Bread

3/4 c. butter

2 c. sugar

3 eggs

2 c. grated zucchini

1/2 c. milk

2 t. vanilla

2 1/2 c. flour

2 1/2 t. baking powder

1 1/2 t. baking soda

1/2 t. salt

1 t. cinnamon

1/2 c. baking cocoa

1 c. pecans (optional)

Beat butter with electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time. Beat after each. Combine zucchini, milk, and vanilla. Combine flour and next 5 ingredients. Add to butter mixture, alternately with zucchini mixture, beginning and ending with flour mixture. Stir in pecans. Put in two loaf pans. Bake at 350 degrees for 40-50 minutes (depending on pan type). Cool in pans before removing.