Moist zucchini bread with a tender crumb, made in one bowl with oil and brown sugar. Includes pan sizes, fixes for gummy loaves, and variations.

Zucchini fritters are the answer when one zucchini is sitting in the crisper drawer and you have exactly one clean skillet. They take about half an hour, need no deep fryer, and turn a watery vegetable into something crunchy and golden on the outside with a soft, savory middle. If you have ever lifted limp,…

Zucchini has a habit of showing up in larger quantities than any one recipe can use, whether it comes from a garden that overproduced or a grocery bag that seemed like a good idea at the time. This zucchini casserole uses up several at once, with a creamy egg-and-sour-cream base under melted cheese and a…

If you’ve made chocolate chip zucchini bread more than once, you’ve probably run into two completely opposite pieces of advice: squeeze every drop of water out of the grated zucchini, or don’t touch it at all because that water is what keeps the loaf moist. Both camps have a point, and the right answer depends…