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Two-Colored-Squash Loaf Cake

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


  • 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


  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.

  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.

  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.

  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.

Cook's Note

Cake can be stored at room temperature, wrapped in plastic, up to 2 days.

Reviews (6)

  • judipie 13 Oct, 2013

    I would like to know the exact amount of grated squash to add to this recipe. Please provide, thanks.

  • pdx_kitchen 5 Jun, 2010

    Wow.... this was good the day I made it, but after being in the fridge for 2 days it was AMAZING. Wonderful moist texture, buttery but not heavy and I feel good about the veg content, although I must say shelling all of the pistachios was a little labor intensive. I topped it with a barely sweet cream cheese frosting (1/3c powdered sugar 8oz cream cheese 1 t lemon zest 2T milk) and passed it off as my toddler son's birthday cake - absolute perfection!

  • LovelyLynnie 2 Oct, 2008

    My friends and I really enjoyed this bread! The fennel seeds add an unexpected kick and complement the other flavors very nicely. Sweet, buttery, moist, and with subtle hints of licorice (from the fennel)--this bread is one of my faves!

  • swedishhill 28 Sep, 2008

    I have made this recipe several times and use different nuts each time for variety. My family loves this bread. Perhaps removing more liquid from the shredded zucchini will yield better results.

  • kirsten_cole 22 Sep, 2008

    I just made this and it turned out very very soggy!! I am unhappy with this recipe and do not recommend it.

  • kirsten_cole 22 Sep, 2008

    I just made this and it turned out very very soggy!! I am unhappy with this recipe and do not recommend it.

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