These freeze nicely. I usually make a bunch when zucchini is plentiful, then freeze them individually for later use.
Source: Chambersburg Brethren in Christ Church Cookbook
2 c. shredded zucchini
2 eggs, slightly beaten
3/4 c. dry bread crumbs
1 t. Old Bay seasoning (or less, to taste)
1/4 t. pepper
1 T. mayonnaise
Mix ingredients well. Form into cakes. Heat oil in nonstick skillet; cook until light brown and set.