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Two-Colored Squash Loaf Cake

Vegetarian • Serves 12

Produce

2 Yellow squashes (about 12 ounces), medium
2 Zucchini (about 12 ounces), medium green

Refrigerated

4 Eggs, large

Baking & Spices

2 cups All-purpose flour
1 1/2 tsp Baking powder
2 tsp Fennel seeds
1 tsp Salt
1 1/4 cups Sugar
1 tsp Vanilla extract, pure

Nuts & Seeds

1 cup Pistachio nuts, unsalted

Dairy

10 tbsp Butter, unsalted
Martha Stewart Living
Martha Stewart Living • 26 weeks ago

Two-Colored Squash Loaf Cake Recipe

  • Patsy R
    Patsy R • 26 weeks ago

    STEP 1 Preheat oven to 425 degrees. Generously butter a 9-by-5-inch loaf pan. Sprinkle with flour, tapping out excess. Whisk together flour, salt, and baking powder in a medium bowl. STEP 2 Coarsely grate squash and zucchini on the large holes of a box grater onto a large piece of cheesecloth; gather edges and squeeze out as much liquid as possible. STEP 3 Spread the pistachios in a single layer on a rimmed baking sheet; toast until fragrant and lightly browned, about 5 minutes. Transfer to a plate to cool. STEP 4 Using an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy. Add the eggs one at a time, mixing until combined after each addition. Beat in vanilla. Add flour mixture, and beat until just combined. Use a flexible spatula to fold in the squash, pistachios, and fennel seeds. Spoon batter into prepared loaf pan. STEP 5 Bake 10 minutes, then reduce oven temperature to 350 degrees. Continue baking until loaf is golden brown and a wooden skewer inserted into the center comes out clean, about 1 hour. Let cool on a wire rack 10 minutes before unmolding onto rack to cool completely.

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