Now that the garden season is over, it is time to enjoy all my hard work. This cake is moist and delicious, made that way from the zucchini that I shredded and froze all summer. You can substitute yellow squash if you have that instead. I have used carrot in a pinch, and no one complained. Make sure you thaw and then squeeze out the excess water, before measuring the squash.
Something else I notice about zucchini cakes and breads; they seem to stay moist much longer than plain cakes. I think it is the natural moisture that the shredded veg brings to the batter. Enjoy!