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.
Chocolate Yellow Squash Cake (from Recipes for Sustenance)
- 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
- Preheat oven to 350° F.
Spray a 9 x 13-inch cake pan.
Mix the oil, sugar, and 2 teaspoons vanilla with an electric mixer, in a large bowl, until well blended.
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.
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.
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.
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.
Yellow Squash Pie (from Just a Pinch Recipe Club)
- 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
- Preheat oven to 450°.
Add sugar, spices, and coconut to squash and mix thoroughly.
Beat eggs. Add cream to eggs and then mix thoroughly with the squash.
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.)
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.
Lemon and Yellow Squash Quick Bread (from The Spruce Eats)
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
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.)
Place the yellow squash in a colander over a sink to drain any liquid.
Mix the sugar, lemon juice, lemon zest, and melted butter until well combined.
Beat in the eggs, one at a time, until the batter is light and fluffy. This should take about 2 to 3 minutes.
In a separate medium bowl, whisk together the flour, salt, baking soda, and baking powder.
Add these dry ingredients to the batter and mix only until it’s well combined.
Add the drained squash to the batter, making sure to mix it thoroughly until well combined.
Divide batter between prepared pans.
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.
In a small saucepan, heat 1 tablespoon of milk and the corn syrup until the mixture is almost simmering.
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.
When quick bread has finished baking, remove from oven and place on a wire rack. Do not unmold yet.
Immediately brush on the lemon glaze and let the loaves cool for 10 minutes.
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.