I made this cake again this week -- I made it last year during zucchini season (when I was trolling the KAF website for new ideas of what to do with zucchini), and my family decided then it's a keeper because it is so fudgy and moist with a good chocolate taste. I used Hershey's special dark cocoa this time and it came out spectacularly dark. With an orange-colored frosting, it would make a great Halloween cake! And as for freezing shredded zucchini, I do pretty much the same as Bambi -- shred it in my food processor, squeeze it dry in a linen towel, and put recipe friendly amounts (1 or 2 cups) in freezer bags. This works great for muffins, quickbreads, cakes.

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