I'm just finishing up the last of the zucchini into a "zapple" filling (from the Zucchini cookbook). I cook peeled and diced zucchini with a bit of lemon juice for like 10 minutes, add brown sugar and apple pie spices and cook a couple of minutes more. Most people believe that its cooked apples. I have a cake with these cooked pieces currently in the oven, and froze the rest. I've used this in making bar cookies with this filling in the middle.
I've used zucchini in all kinds of savory ways this summer, and I'm actually kinda tired of it. So a sweet use is novel, and will go well with fall meals.
This year's bounty was incredible, all due to the knee high fence hubby put up late last year after getting tired of me whining how the rabbits and chipmunks were eating everything. Lots of pickles, jams, roasted tomato sauce, salsa, pickled jalapenos and herb butters and purees.