To freeze the zucchini (I actually use a mix of summer squash, not just zucchini), I simply grate it up, measure out four cups per freezer bag, squeeze out excess air, and freeze. When you are ready to use a bag, let it thaw in the fridge overnight and then thoroughly drain the squash. You will end up with roughly half the volume, which is why I freeze in four-cup portions. A scant two cups of thawed zucchini works well in most bread recipes. Here is the pancake recipe:
Winter Zucchini Bread Pancakes
1 package thawed, frozen zucchini, well drained (a scant two cups, thawed and drained)
1 teaspoon vanilla extract
1 tablespoon walnut or vegetable oil
1 teaspoon cinnamon
1 cup self-rising flour (or a cup of flour sifted with a half teaspoon of baking powder and a pinch of salt)
1/2 cup milk, or enough to thin the batter to your liking
1/3 cup chopped walnuts
In a medium mixing bowl, stir together the zucchini, egg, vanilla, oil, and cinnamon. Stir in the flour and then thin the batter with milk until it is the consistency you like (thicker batter makes thicker, puffier pancakes). Stir in the walnuts.
Heat a lightly-oiled skillet or griddle over medium high heat, and add the batter in scant third cups. Cook until golden brown, flip, and brown the other side. Serve hot with maple syrup and additional walnuts, if desired. Makes 6 to 8 cakes.