Two-Colored Squash Loaf Cake

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

1. Preheat the oven to 425F.
2. Generously butter a 5 x 9-inch loaf pan.
3. Sprinkle the pan with flour, tap out excess flour, then set the pan side.
4. Using a box grater, coarsely grate the squash.
5. Place the grated squash in a piece of cheesecloth, and squeeze out as much liquid as possible; set the squash aside.
6. Place the pistachios on a baking pan, and toast in the oven for 5 minutes.
7. Remove, and set aside to cool.
8. In a medium bowl, sift together the flour, salt, and baking powder; set aside.
9. In an electric mixer fitted with the paddle attachment, combine the butter and sugar; beat on medium-high speed until light and fluffy.
10. Add the eggs, 1 at a time, and mix until combined.
11. Beat in the vanilla extract.
12. Add the flour mixture, and beat until just combined.
13. Remove the bowl from the mixer stand; fold in the squash, pistachios, and fennel seeds.
14. Spoon the batter into the prepared loaf pan; bake 10 minutes.
15. Reduce the oven temperature to 350F, and bake the loaf cake until golden brown and a wooden skewer, inserted into the center of the loaf, comes out clean, about 1 hour.
16. Remove the cake from the oven, and transfer to a wire rack until cool.

unsalted butter, flour, green zucchini, nuts, salt, baking powder, sugar, eggs, vanilla, fennel seeds

Taken from www.epicurious.com/recipes/food/views/two-colored-squash-loaf-cake-393085 (may not work)