this is what i do:

To freeze grated zucchini for baking, the National Center for Home Food Preservation recommends (http://www.uga.edu/nchfp/how/freeze/squash_summer.html):
Choose young tender zucchini. Wash and grate. Steam blanch (directions below) in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving 1/2-inch headspace. Cool by placing the containers in cold water. Seal and freeze. If watery when thawed, discard the liquid before using the zucchini.

To steam blanch: Use a pot with a tight lid and a basket that holds the food at least three inches above the bottom of the pot. Put an inch or two of water in the pot and bring the water to a boil. Put the vegetables in the basket in a single layer so that steam reaches all parts quickly. Cover the pot and keep heat high. Start counting steaming time as soon as the lid is on.

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measure out how much you need for certain recipes. that way when you thaw it, it's ready to go. i have never peeled them. just grated with skin on.

frozen zucchini can only be used cooked. great for bread, muffins, spaghetti saucem, stir fries....