Thank you. It took a lot of work to build it. It was started with drilling 36 18" deep holes to set the metal ribs. Concrete was poured in the holes. That was just the tiny start. We did this during the winter which made things even harder. I often question these types of projects. Seems it would be a lot easier and cheaper to just buy the foods. In another month things will be a lot larger and the greenhouse will look a lot fuller.

It has withstood our winters well. We seldom have snow here and when we do it is often light and lasts just a very short time. There are some high winds and the former plastic doors didn't fare well so the front has been replaced. Ours is a temperate climate and with some basic maintenance the structure should last for years. They are all over the islands.

Thank you. All the recipes for freezing say one has to parboil the vegetable. Does grating change that? I am also assuming that the 'bread' is a sort of cake and uses baking powder/soda for leavening. I am GF and haven't found a yeast bread that works for GF.
I have also found a couple of simple recipes like using corn, sliced zucchini, seasonings covered with tomato sauce and baked. Lots of zucchini recipes partner with tomatoes and my comment below mentions time is coming quickly for the others to have lots of tomatoes.
Hmm, just noted the pluralization of tomato is with an es not just an s.
Thank you for the suggestion.

Oh did I mention, we have to open the doors in the morning as it can get well over 100 degrees in the greenhouse.

@JackPedigo In the 30 years I’ve been making my zucchini bread recipe, I have never parboiled my zucchini. I simply wash it, trim off the ends and grate it into a bowl, then measure it 2 cups at a time into a freezer bag. I have always had complements on my zucchini bread too. I will dig out my recipe and send it to you. I also cut some up into small chunks and freeze to add to spaghetti sauce when I want to add veggies because I don’t do meat anymore.

@Redheadedgammy Thank you for this information. I am starting to build up a stockpile of Zucchini and can use recipes.

@JackPedigo I only made this a couple times, but it was amazing! I can send the recipe if you are interested, Herbed Zucchini Tart with goat cheese.

@tinkercreek Thank you. It looks great but the problem is I can't do dairy. It's too bad as goat cheese is very popular here.

I think in some community gardens everyone benefits. People can and do share their excesses. In the near future I will be able to share my excess zucchini with those who have excess tomatoes.