Summer Squash Bundt Cake

It is that time of year when an abundance of yellow crooked neck squash and zucchini overwhelms even the most creative of cooks.  Our family prefers the many versatile uses of zucchini, so I am often left with a question mark when it comes to yellow summer squash. We love zucchini bread, so it stands to reason that a quick bread could rise from a pile of yellow squash. I've adapted several different recipes to come up with a bundt cake/quick bread that received rave reviews from my 8 and 10 year old children.

3 large eggs, beaten
3/4 cup brown sugar
3/4 cup white sugar
1 container vanilla Greek yogurt (ours was a Chobani 5.3 oz)
1/3 cup coconut oil, warmed just enough to liquefy
2 tsp. vanilla extract
3 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2 tsp. ground  cinnamon
pinch of ground cloves (to your taste)
2 cups finely shredded yellow summer squash
1 cup whole cranberries

Preheat oven to 325. Grease and flour a bundt pan or angel food cake pan. I used Pam cake release spray instead. Beat eggs in large bowl until fluffy, then add sugars, yogurt, oil, and extract. Beat or stir remaining dry ingredients gradually into egg/sugar mixture.  Stir in squash and cranberries. Pour into prepared pan and bake about 1 hour. Ovens vary, so I began checking my cake after 45 minutes.

A word on the yogurt and extract: It occurred to me that a container of lemon Greek yogurt and/or lemon extract would have been another tasty option.

I stirred together a powdered sugar glaze using lemon juice as the liquid simply because we were out of milk and the vanilla extract was used up in the cake. You could use a few tablespoons of milk and vanilla or lemon extract with the powdered sugar. I just combined until it was a good drizzling consistency.