Success! I ended up making the equivalent of 6 loaves of zucchini bread this weekend. Four loaves were baked on Saturday with my dear friend EC acting as sous chef and then I made two more loaves on Sunday night.
Sunday nights loaves were a real dousy too. I decided to see if I could make a low-fat, low-sugar version of the bread. I used only 3/4 of the sugar called for in the recipe, replaced all the oil with apple sauce, and used 4 egg whites instead of the required 3 eggs. The crazy thing is that I think the loaves I made on Sunday night were infinitely better than the ones I made on Saturday night...and Saturday's batch was delicious to begin with.
So, I now only have about 2 lbs of yellow squash to eat through. Keep those fingers crossed that I don't get any more squash.
In the mean time I have about 2 lbs of cucumbers, 2 lbs of tomatoes, 5 lbs of potatoes, 1 lb of baby carrots, and 3 lbs of onions to eat through. Ack!