I was planning on making zucchini muffins this week, so perfect timing. I am actually using squash from other people's gardens since the squash bugs got to ours. Still trying to save the winter squash plants. I think I will maybe add some grated carrot to this as well, as I love zucchini and carrot together. And will be skipping the sugar coat, how strange those came out. Is it because of the extra moisture from the squash? Lishy, I have NO IDEA what made the sugar do that - I've never seen it happen before. The batter wasn't particularly wet; I wouldn't think it would be any different than banana or applesauce muffins, both of which I've topped with sugar without an issue. Ah, sweet mysteries of baking... PJH

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