This turned out to be some of the best zucchini bread I have ever had! Freezing the batter method really did work, however I ended up freezing it in two plastic freezer bowls after an unsuccessful attempt to line the bread pans with plastic wrap (impossible) then tried aluminum foil, which turned onto a big mess. I measured approximately 2 1/2 cups of batter per bowl. Then froze it for a couple months. Pulled one out and let it thaw in the fridge over night, then set it on the counter to bring to room temp. Stirred in the leveling agents, put it in a pan and popped it into the oven and an hour later I had a perfectly delicious loaf of zucchini bread. I will make this again!
Thank you, Cyberchef, for your helpful hints! Very much appreciated. I will try your method, and may even add the nuts after the batter has thawed, along with dried fruit. Again, thank you!