Fill a large stockpot three quarters of the way full with water and heat to a  boil on the stove top.

Wash the fresh zucchini and slice the stem and the end of the zucchini off. Then slice the remaining zucchini into 1/4 - 1/2-inch pieces for freezing.

Prepare a large bowl with ice water to cool the zucchini after it is blanched in the boiling water.

Put zucchini slices in the boiling water for up to three minutes to blanch.

Remove zucchini from boiling water and quickly place in ice water and have it remain there for 3 minutes (add ice if necessary).

Strain off water and allow to drain for five minutes to remove excess water.

Place zucchini slices into freezer bags or vacuum seal bags for storage.

Wash and cut the zucchini in half lengthwise and remove the seeds by scooping them out with a spoon.

Use a hand grater, food processor or Kitchen Aid grating attachment to shred the zucchini. 

Consider blanching grated zucchini before freezing (see above).

Measure the shredded zucchini into a freezer bag. 

TIP: measure it according to what your recipes call for (for example: Zucchini Bread - 2 cups).