Using grated zucchini in baked goods is a classic way to use surplus squash. Shred with a box grater or the grater attachment on the food processor. The batter is thick, almost the consistency of cookie dough, and it creates a moist, dense bread.
As noted in the previous review, the batter was really thick. I used a navel orange and juiced the whole thing. I would still add about 1/2 cup of applesauce or even double the oil since it makes two loaves. I felt it was too dry.
I made the recipe as written the first time, using a tangelo instead of an orange. I made it again today, and juiced the whole tangelo. It was good the first time, it was better with more juice. The texture is definitely different, but it made me think of cornbread instead of scones. I didn't make the glaze, just served it with honey and butter.
I loved this recipe. When the batter turned out thicker than expected, I had to triple-check that I didn't forget anything (I hadn't). Definitely closer in texture to a scone, but so tasty and easy. Mine took 45 not 50 minutes to bake, but ovens vary.
