How can I make zucchini bread less moist? I made zucchini bread, and it turned out very tasty but too moist. It was very dense and somewhat sticky - not in an underdone way, though. I actually baked it for 5-6 minutes longer than the recipe called for (and I know my oven temperature is accurate). It was moist but cooked through when I took it out of the oven (and when I ate a piece about 10-15 minutes later), but as it cooled, it sank in the middle and was much stickier and less bread-y.

If I make this again, how can I make the texture lighter and drier? I’m considering lessening the amount of zucchini used, but do I just add more flour in a 1:1 ratio for whatever zucchini I leave out? Or do I need to adjust the other ingredients, too?

This was the recipe I used, made in a single large loaf pan: http://www.100daysofrealfood.com/2010/06/25/recipe-zucchini-bread/
For starters, I'd give pressing the grated zucchini with paper towels a shot.  You'd be surprised how much liquid you can get out of it.