Hi Jean, there's no need to squeeze the water from the zucchini with this recipe since the whole wheat flour does absorb quite a bit of liquid (more than all purpose flour). The extra moisture will allow the whole wheat flour to fully hydrate, and it will be nice and tender as well as rise high. In general, if you are baking with all purpose flour you can let the zucchini rest on a dry paper towel for 10-15 minutes before incorporating so that some of the excess moisture is released without drying out the veggie completely (which can happen if you squeeze it dry). I hope this helps, and happy baking! Kye@KAF

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