TWO-COLORED-SQUASH LOAF CAKE

Two-Colored-Squash Loaf Cake image

Provided by @MakeItYours

Number Of Ingredients 10

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1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
4 summer squash (combination of zucchini and yellow squash)
1 cup shelled unsalted pistachios, coarsely chopped
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/4 cups sugar
4 large eggs
1 teaspoon vanilla extract
2 teaspoons fennel seeds

Steps:

Step 1
Preheat oven to 425 degrees. Generously butter a 9-by-5-inch loaf pan; dust with flour, tapping out excess. Using a box grater, coarsely grate both types of squash. Place grated squash in a piece of cheesecloth (or clean thin dish towel); squeeze out as much liquid as possible.
Step 2
Spread pistachios on a rimmed baking sheet; toast in oven 5 minutes. Transfer sheet to a wire rack to cool. Sift together flour, salt, and baking powder into a medium bowl.
Step 3
With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture; beat until just combined. Fold in squash, pistachios, and fennel seeds.
Step 4
Transfer batter to prepared pan. Bake 10 minutes. Reduce heat to 350 degrees. Continue to bake until cake is golden brown and a cake tester comes out clean, about 1 hour. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.