Summer Squash Loaf Cake with Fennel and Almonds
 
Hands-on time
Cook time
Total time
 
Author:
Yields: 1 loaf
Ingredients
  • 10 Tbsp unsalted butter at room temperature
  • 2 cups flour + more for dusting loaf pan
  • 1/2 tsp kosher salt
  • 1 1/2 tsp baking powder
  • 5-6 cups grated summer squash (I used 2 medium yellow squash and 1 small zucchini)
  • 1 cup sliced or slivered almonds
  • 1 1/4 cups sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 tsp fennel seeds
Instructions
  1. Preheat oven to 425 degrees. Grease a loaf pan with baking spray and sprinkle with flour to prevent sticking. While oven is preheating, spread almonds on a baking sheet and toast until just golden brown. (Set a timer!)
  2. In a medium bowl, sift together flour, salt, and baking powder
  3. Pat grated squash with a few paper towels to remove a bit of the moisture. You don't want to squeeze the squash dry, nor do you want it to be dripping. Use your best judgement, but just lightly pressing the grated squash with 1-2 paper towels should do the trick.
  4. Beat together butter and sugar in a stand mixer or in a large bowl with a handheld mixer until light and fluffy. Add the eggs one at a time, then vanilla, mixing until combined after each addition. Add flour mixture, and stir until just combined. (If you were using a handheld mixer, switch to a wooden spoon for the flour.) Last but not least, fold in the grated squash, toasted almonds, and fennel. Spoon batter into prepared loaf pan.
  5. Bake 10 minutes at 425, then reduce oven temperature to 350 degrees and bake about 1 hour longer. The loaf should be golden brown and a toothpick inserted in the center should come out clean. Let cool in the pan on a wire rack at least 10 minutes. Run a knife around the edge of the pan and unmold onto the rack to cool completely.
  6. Slice and enjoy!
Notes
Recipe from Martha Stewart.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/09/summer-squash-loaf-cake-with-fennel-and-almonds/