Excess Squash? Find Creative Ways to Enjoy!

As we start our downhill slide to Fall, we are gifted with the bounty of the harvest. Included in that bounty is yellow squash. In all honesty, yellow squash could go into a category all its own if your garden is like mine. The rate that my squash plants produce fruit is magical. I don’t think that we had one seed that didn’t sprout and one flower that didn’t produce.

Getting creative with yellow/summer squash becomes a challenge, especially when most of the family is not a fan. My husband, who loves squash, has started to make “that face” when I tell him that I have made him some. I’m honestly tired of looking at it and even my dogs don’t want to eat anymore. I scoured the internet to find some creative recipes that would hide the squash and the person be none the wiser. My mom did this with zucchini bread when we were little. I don’t like zucchini, but she tweaked her mother’s recipe and added chocolate chips. I love that bread and talking about it makes me want some. I found these three recipes that seem to hide the squash pretty good. Use these as a jumping-off point to find places to hide this magical and plentiful ingredient.

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Chocolate Yellow Squash Cake

This recipe is from Recipes for Sustenance


Units Scale
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 firmly packed cups shredded yellow squash
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350° F.
  2. Spray a 9 x 13-inch cake pan.
  3. Mix the oil, sugar, and 2 teaspoons vanilla with an electric mixer, in a large bowl, until well blended.
  4. In another bowl, combine the flour, 1/2 cup cocoa powder, baking soda, and salt. Add the dry ingredients to the oil and sugar mixture.
  5. Fold in the shredded yellow squash. Your batter should be thick, but pourable with the help of a spatula. If your batter is dry, add a tablespoon of milk at a time until your batter comes together.
  6. Pour batter into the prepared cake pan and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely.
  7. To make the frosting, cream the butter in a mixing bowl. Gradually add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat until it all comes together and is a spreadable consistency. Spread the frosting over the cooled cake.
  • Author: Recipes for Sustenance
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Yellow Squash Pie

This recipe is from Just a Pinch Recipe Club


Units Scale
  • 1 cup white sugar
  • 1 teaspoon nutmeg
  • 1 cup of steamed yellow squash mashed (be sure and get all the seeds)
  • 1 cup heavy cream
  • 3/4 teaspoon salt
  • 3/4 teaspoon ginger
  • 3 medium eggs
  • 1 9 inch pie shell or pie crust of your choice
  • A small handful of coconut


  1. Preheat oven to 450°.
  2. Add sugar, spices, and coconut to squash and mix thoroughly.
  3. Beat eggs. Add cream to eggs and then mix thoroughly with the squash.
  4. Pour mixture in unbaked pie shell or pie crust of your choice. (If you’re shopping for a good pie pan, check out this pan.)
  5. Bake at 450° for 10 minutes. Then reduce to 350° and bake for 40 minutes or until a knife inserted in center of pie comes out clean.
  • Author: Just a Pinch Recipe Club
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Lemon and Yellow Squash Quick Bread

This recipe is from The Spruce Eats


Units Scale

For Quick Bread Batter:

  • 2 1/4 cups sugar
  • 1/4 cup lemon juice
  • 2 teaspoons lemon zest
  • 8 ounces butter (melted)
  • 3 large eggs (room temperature)
  • 3 cups flour (all-purpose)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 1/2 cups summer squash (yellow, shredded)

For Lemon Glaze:

  • 1 to 2 tablespoons milk
  • 1 teaspoon corn syrup (light)
  • 1 1/4 cups sugar (powdered)
  • 1 tablespoon lemon juice


  1. Heat oven to 350° and thoroughly coat two 8 x 4-inch loaf pans with cooking spray. (Treat yourself to some new ones like these stoneware ones.)
  2. Place the yellow squash in a colander over a sink to drain any liquid.
  3. Mix the sugar, lemon juice, lemon zest, and melted butter until well combined.
  4. Beat in the eggs, one at a time, until the batter is light and fluffy. This should take about 2 to 3 minutes.
  5. In a separate medium bowl, whisk together the flour, salt, baking soda, and baking powder.
  6. Add these dry ingredients to the batter and mix only until it’s well combined.
  7. Add the drained squash to the batter, making sure to mix it thoroughly until well combined.
  8. Divide batter between prepared pans.
  9. Bake for 55 to 60 minutes or until a toothpick comes out clean (begin checking at about 45 minutes). While quick loaves of bread are baking, make the lemon glaze.
  10. In a small saucepan, heat 1 tablespoon of milk and the corn syrup until the mixture is almost simmering.
  11. Whisk in powdered sugar and lemon juice until smooth. If it seems too thick, add 1 teaspoon of milk at a time until it looks more fluid but still thick. Set aside until needed.
  12. When quick bread has finished baking, remove from oven and place on a wire rack. Do not unmold yet.
  13. Immediately brush on the lemon glaze and let the loaves cool for 10 minutes.
  14. Run a knife around the edges of the quick bread and carefully remove from the pan. Let cool completely on top of the wire rack.
  • Author: The Spruce Eats

Editor’s Note: First posted in September 2019.

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Steven Ortel
Steven Ortel
1 year ago

No Sugar

Dr. Christa Hockensmith
Dr. Christa Hockensmith
1 year ago

Stop sending me emails and texts

Debbie Jackson
Debbie Jackson
1 year ago

I think all 3 of these recipes sound great. I have a zucchini the size of a heavy baby to grate and freeze for recipes.

1 year ago

Thanks for the great ideas. I’m going to try them out.

Marianne Odell
Marianne Odell
1 year ago

Would like to find a SAVORY recipe for my squash!

Ursula Haigh
Ursula Haigh
1 year ago

Thank you for these recipes!
I enjoy my squash bounty by making Frittatas. You can eat them for breakfast, lunch or dinner. They’re transportable & good at room temp which makes them a great contender for picnics too! I’ve been cutting into small pieces & drying them overnight on parchment & cookie sheets~( my stove is always warm sort of like a wood stove)
Then vacuum seal in jars. Great to munch on ~ they get a bit sweet as they dry. Also add to soups this winter!

Tammy Coburn
Tammy Coburn
1 year ago

Lemon and Yellow Squash Quick Bread, soooooo yummy!!
what a great way to use my extra yellow squash.
I’m adding this recipe to my favorites file!

Ursula Haigh
Ursula Haigh
6 months ago

Here’s a savory recipe I’ve made for over 40years
Quick, easy & uses everyday staples
Wash slice cube zucchini, yellow summer squash whatever is coming out of your ears !
Place in baking dish ~ salt & pepper top with homemade breadcrumbs(always in abundance here) then grated parmesan cheese. Drizzle olive oil over top and bake 350* approx 15-20 mins.
We like it still a bit crunchy
This goes well with pasta & sauce, salmon & noodles, chicken very versatile

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