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Super Squash - 15496 recipes

Enjoy the bounty of squash during fall and winter months when this vegetable is harvested. From a simple stir fry to including in soups, stews and casseroles, the variety of squashes make your meals healthy and delicious.

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By á-25051

Rate this recipe 4.6/5 (19 Votes)
Zucchini Blueberry Bread 1 Picture
Details

Servings 3
Preparation time 10
Cooking time 70

  • 3 3 eggs
  • 1/2 cup 1/2 cup vegetable oil
  • 1 teaspoon 1 teaspoon lemon juice
  • 2 cups 2 cups sugar
  • 3/4 cup 3/4 cup milk
  • 3 cups 3 cups flour
  • 1 teaspoon 1 teaspoon salt
  • 1 teaspoon 1 teaspoon baking powder
  • 1/4 teaspoon 1/4 teaspoon baking soda
  • 1 teaspoon 1 teaspoon cinnamon
  • 2 cups 2 cups grated zucchini (squeeze extra liquid out)
  • 2 cups 2 cups blueberries or cranberries, raisins, nuts or dates

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Take advantage of the summertime blueberry bounty with this simple and delicious Zucchini Blueberry Bread!

Top rated Squash recipes

By

All your favorite veggies combined together!

  • 2 acorn squash
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons butter
  • 2 cups cabbage (core removed before slicing)
  • 1 cup 1/4-inch-sliced sweet onion
  • 1 red bell pepper, seeded and sliced in 1/4-inch julienne
  • 1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
  • Kosher salt and freshly ground pepper
  • 2 cups cremini mushrooms, cleaned and quartered
  • 2 cloves garlic, minced
  • 4 ounces crumbled goat cheese
  • 2 tablespoons chopped fresh Italian parsley, for garnish, optional
4.3/5 (6 Votes)

By

Parmesan cheese complements tender summer squash in this recipe from chef Dan Kluger of ABC Kitchen

  • 2 pounds summer squash and green zucchini
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon coarse salt
  • Freshly ground black pepper
  • 1 1/2 cups finely grated Parmesan cheese
  • Nonstick cooking spray
  • Zest of 1 lemon
  • Maldon sea salt
  • Crushed red pepper flakes
4.4/5 (22 Votes)

By

Extremely easy, tasty and healthy

  • 1/2 spaghetti squash, seeded
  • 2 tablespoons water
  • 2 garlic cloves, sliced
  • Olive oil
  • 2 tablespoons each chopped parsley, chives, pickled cherry peppers
  • Salt & pepper to taste
4.3/5 (19 Votes)

By

Who knew that Zucchini and dessert even went together? This Pineapple Zucchini Cake is so easy to make, that you d...

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour (can use all white flour if you don't have this)
  • 1-1/4 cup granulated sugar
  • 1/2 cup sweetened flaked coconut (optional, I didn't use)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • Freshly grated nutmeg, to taste (about 1/2 teaspoon), (you can use pre-ground, too)
  • 1 pinch ground dried ginger (about 1/16 teaspoon)
  • 3 tablespoons canola oil
  • 2 whole large eggs
  • 1 teaspoon vanilla
  • 2 cups grated (unpeeled) zucchini (*see Note)
  • 1 (20-ounce) can crushed pineapple in juice, drained (reserve in case you need it for the cake batter or the frosting)
  • NOTE: I think that half the pineapple would have been better, and I will do that next time.
  • NOTE: Because I'm trying to cut back on my sweet tooth, and fat, I didn't frost this cake. Undoubtedly, the frosting below is phenomenally good with this cake!
  • FROSTING
  • 2 tablespoons butter, softened
  • 8 ounces low-fat cream cheese, softened (can use full-fat cream cheese)
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Splash of milk or pineapple juice, if necessary
  • Chopped walnuts or pecans (optional)
4.6/5 (7 Votes)

By

These irresistible pumpkin pie cupcakes are a great alternative to a complicated pumpkin pie

  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
4.5/5 (406 Votes)

By

A great way to add veggies to your meal or just to snack on!

  • 1 pound zucchini or squash
  • 1/4 cup shredded parmesan, heaping
  • 1/4 cup Panko breadcrumbs, heaping
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • Freshly ground pepper, to taste
4.5/5 (312 Votes)

By

I like pumpkin pie but I LOVE this Pumpkin Roll Cake! A thin pumpkin cake is rolled around a white cream filling a...

  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup walnuts, chopped
  • 6 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
4.5/5 (269 Votes)

By

Baked, not Fried! These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they

  • 1 large zucchini
  • 2 tablespoons olive oil
  • Kosher salt
4.5/5 (197 Votes)

By

Perfect summer side dish or good enough to make a meal in itself

  • 1 sweet onion, sliced thin
  • 1 cup sweet yellow corn, fresh or frozen, cooked and cut off the cob
  • 2 to 4 zucchinis, sliced thin
  • 1 handful fresh basil, chopped
  • 8 to12 ounces Cheddar or Parmesan cheese
  • 3 eggs beaten
  • Salt, to taste
  • Pepper, to taste
4.5/5 (192 Votes)

By

Better Than Sex Pumpkin Dessert

  • 1 box spice cake mix
  • 1 small can pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (8-ounce) tub Cool Whip
  • 1/2 bag Heath Bits
  • 1 jar caramel sundae sauce
4.5/5 (181 Votes)

By

For the bread, add the ingredients in the order listed

  • For a 1-1/2 lb Loaf:
  • 2 Slices of your favorite bread
  • 1 ripe Avocado
  • 1/4 C Vegenaise (or other vegan mayonnaise)
  • Salt and Pepper, to taste
  • 1 C fresh Spinach Leaves
  • 1 medium Tomato, thinly sliced
  • 1 medium Red Onion, thinly sliced
  • 1 medium Carrot, shredded very finely
  • 1 Pear, sliced thin
  • If you want to try the Bread Machine Zucchini Carrot Bread, here's that recipe...
  • 3/4 C Almond Milk
  • 1/2 C Zucchini, finely shredded & drained of it's liquid
  • 1/2 C Carrot, finely shredded
  • 1 Tbl vegan Margarine, such as Earth Balance
  • 1 tsp Salt
  • 2 C Whole Wheat Flour
  • 1 C BREAD Flour
  • 1 Tbl vegan Brown Sugar
  • 2 tsp Bread Machine Yeast
  • 1 tsp Chia or Poppy Seeds (I used Chia)
4.5/5 (151 Votes)

By

Recipe Credit: Disney Club 33 Photo Credit: Disney Club 33

  • Pumpkin Beignets
  • 1/2 tsp. dry yeast
  • 1/4 cup warm water
  • 4 cups all-purpose flour
  • 1 cup canned pumpkin puree
  • 1/4 cup sugar
  • 1/4 cup heavy cream
  • 1/4 cup hot water
  • 1 egg
  • 2 tbsp. vegetable shortening
  • 1/2 tsp. salt
  • vegetable oil, for frying
  • Maple Glaze
  • 3 tbsp. butter
  • 1/4 cup maple syrup
  • 1 cup powdered sugar
4.5/5 (151 Votes)

By

The icing makes these extra special! Using fresh, shredded zucchini is best, though I often freeze extra shredded ...

  • BARS:
  • 1 3/4 cup flour
  • 1 1/2 teaspoon baking powder
  • 3/4 cup margarine, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 cup zucchini, shredded
  • 1 cup coconut
  • 3/4 C chopped nuts
  • 2 eggs
  • 1 teaspoon vanilla
  • ICING:
  • 3 tablespoons butter
  • 4 tablespoons milk
  • 1/2 cup brown sugar
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
4.5/5 (152 Votes)

By

Heat oven to 350 degrees F

  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
  • 1 cup butter, melted
4.5/5 (138 Votes)

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