I too am a gardener, with tomatoes (4 hierloom varieties), bell peppers (red, yellow, orange and purple), cucumbers, zucchini, winter squash, melons, beans, onions, leeks, lettuces, basil, rosemary, sage, mint, oregano, thyme, cilantro, chives, carrots, beets and rhubarb. Zucchini breads and cakes are great - they add moistness without any off flavor. I alsu use them in salads, for dipping, grilled with olive oil and garlic, sauteed with whatever herbs get into my hands first. One summer when I was teaching (like 30 years ago
) the other faculty and I had a community garden. We lost sight of some of our zucchini and it got away from us a little. When we "found" it we had more than we knew what to do with. We learned that if you seed the large ones (cut lengthwise and scrape out the seeds with a spoon) and then slice them, you can saute them with butter, brown sugar and cinnamon and get a good apple substitute for pies or with pork or chicken. We froze some and used that in baked goods during the winter. We also had a tradition that summer of making daiquiris every afternoon when we got done weeding. We tried to do a different flavor or flavor combo each day and had some wild ones. We thought we were going to have to do a zucchini daiquiri by the end of the summer, but we managed to avoid that disaster.