I thought the picture turned out quite nicely. That's one of my grandma's aprons in the background.
I got this recipe out of The Classic Zucchini Cookbook. It was a library book I borrowed, so I don't have the original recipe anymore, but it was very tasty. (The cheddar is mild, not overpowering.) The biscuits froze well, too. Here is a similar recipe. Next time, I would add a dash of cayene powder.
I also want to share that zucchini and whole wheat are meant for each other. I used all whole wheat in this recipe (unlike what it called for), and the zucchini kept the biscusts moist and marvelous. I have three more portions of shredded zucchini frozen, so I think I'll be adding zukes to lots of baked goods this winter.