I have a fridge full of summer squashes. Zucchini, yellow and a green patty pan this year. Our Friday night dessert is a warm out-of-the-oven summer squash bread.
To use extra squashes (tonight I added an extra cup of grated squash to the recipe), I added some spelt flour (whole wheat would be the same) to my favorite summer squash bread recipe. And a bit of molasses, too.
Serve with your local rum, ahh.