Awash in squash

I have been busy out of the garden--chasing the errant chickens from my neighbors yard, out of town with friends, relishing the warm late summer days and nights. Lovely for me, however the zucchini situation is out of control. I've given it away, grilled it, made bread, fed it to the chickens, and still it keeps coming. The beautiful pattypan squash are now ripening as well. I will try my hand at freezing next, and must get out my axe this evening to challenge the monster that lurked unseen under the leaves and is now far larger than my tiny dog.

I will try for some savory zucchini pancakes this week. In the meantime, I have been making this:
Zucchini Bread (recipe makes 2 large loaves or one bundt cake)

4 1/2 cups flour--I use 2 cups wheat, the remainder white.
3 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 Tbsp cinnamon
1 tsp nutmeg
3 cups shredded zucchini
3/4 cups oil--my friend Xenia substitutes applesauce for some of the oil--I have yet to try this.
4 eggs.
1 cup chopped walnuts
Streusel--1/4 cup butter, 1/4 cup flour, 1/4 cup brown sugar, 1 tsp cinnamon. Combine in a bowl until you can sprinkle it.

Preheat oven to 350
Grease pans.
Mix all dry ingredients together. Mix all wet ingredients together. Mix wet into dry until just combined--will be lumpy. Add nuts if you like them . Pour into pans. If making bundt cake, pour half batter into pan, then streusel, then the remaining half. If making loaves, sprinkle streusel on top.

Bake in center rack 1 hour--test for doneness--may need additional 10 minutes or so.

Find willing friends/strangers/coworkers to take it off your hands!