Easy Squash Loaf Cake Recipes

Easy Squash Loaf Cake Recipes

Once August rolls around and farm stands are overflowing with summer squash, this snacking cake is just the thing to bake.

Here, two varieties-zucchini and yellow squash-are combined with nuts in a flavorful loaf. 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
  1. Preheat oven to 425°F. 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 wirerack 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, 1at 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 350F. Continue to bake until cake is goldenbrown 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. (Cake can be stored at room temperature, wrapped in plastic, up to 2 days.)