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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.

  • servings: 12

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Reviews (2)

  • 20 Oct, 2012

    Absolutely amazing.

  • 10 Jan, 2012

    Awesome; the most unique flavor.