This is a great tutorial, especially for novice zucchini bakers! I wanted to comment on the question about pureed zucchini turning baked good green. There are two ways to avoid that, if indeed you want to bake something light colored enough to have to worry about it. One is to take a vegetable peeler and peel off the outer layer. The other is to use yellow zucchini. This isn't the same as yellow crook-neck squash. It's just zucchini that grows yellow instead of green. I like to plant at least one hill of each kind, every year. Having two colors makes for prettier sautes and casseroles, too!

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