Well I've been totally over run with summer squash this year. I've got yellow squash and light green and dark green zucchini. I've been making squash stuff all summer like Lemon Squash Jam and Chocolate Zucchini Cake. Those two things are WORTH making again WOW is all I have to say about them. Let me tell you even your pickiest eater will NEVER guess that this has 2 cups of zucchini in it!
I've also made squash bread and butter pickles and squash dill pickles and squash pickle relish and zucchini bread. My most recent baking adventure with squash was a Zucchini Pineapple cake that I made for a going away party at work. I found the recipe here on page 359
2 cups sugar
2 teaspoons Vanilla
1 cup cooking oil
2 cups zucchini peeled and grated ( I didn't peel mine and it was still good)
3 cups flour
1 teaspoon baking powder
1/2 cup raisins ( I didn't use any)
1 teaspoon salt
1 teaspoon nuts (I put in a cup instead)
1 cup crushed pineapple drained
Instructions beat eggs until fluffy, add sugar, vanilla, oil and zucchini. Blend well Add dry ingredients and mix well. stir in pineapple, raisins and nuts. Bake in a large greased and floured loaf pan or two small ones at 325 degree oven for one hour. cool in pan on wire rack.
Must be my elevation but I had to cook it almost an hour and a half or longer.
It was really good and the people at worked liked it so I guess it's on my list of things to make again also. If you have extra squash in your garden these are some great recipes to try out.