No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Two-Colored Squash Loaf Cake

Two types of squash give this sweet snacking cake incredible moistness and distinctive flavor; pistachios and fennel seeds offer more flavor and contrasting texture. Purchase high-quality pistachios, and pick through the nuts for the greenest ones. After roasting, rub the nuts between palms to eliminate as much of the brown skin as possible.

  • Yield: Serves 12
Two-Colored Squash Loaf Cake


  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 2 medium yellow squashes (about 12 ounces)
  • 2 medium green zucchini (about 12 ounces)
  • 1 cup shelled, unsalted pistachio nuts, coarsely chopped (about 4 ounces)
  • 1 1/4 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons fennel seeds


  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.

  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.

  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.

  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.

  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.

Reviews (6)

  • j pinsdorf 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.

Related Topics