Coarsely grate the zucchini, mix with the vinegar, salt and sugar.
Leave this in a sieve, you can line it with cheese cloth if you have it, cover and leave for an hour or so.
In your food-processor, process the parsley and chives until finely chopped.
Squeeze the zucchini to get as much moisture out as possible, with just your hands or whilst in the cheese cloth.
Add the drained zucchini to the food-processor, process until smooth.
Then add the cream cheese, some salt and pepper to taste, process until it is well combined.
Put the pate in a small bowl, cover and put in the fridge for a few hours or overnight.
If you line the bowl with cling film you can turn it out of the bowl, peeling of the cling film, dust the pate with some paprika, then garnish with some thin cucumber slices around it, but this is optional.