Two-Colored-Squash Loaf Cake
- Yield: Makes one 9-by-5-inch loaf
- 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
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.
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.
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.
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.