Still have some garden squash from your harvest or stocked up from the market to use with your Inspiralizers? I have a hidden gem of a cake to share that uses two different squash (zucchini and yellow squash), adorned with pistachios and sprinkled with fennel seeds. It’s a keeper and I’m calling it Two-Colored Squash Cake and Squash Pistachio Crisps Biscotti!
Our squash harvest is coming in rather late but I’m not worried. It’s the first year I’ll enjoy garden squash and have been somewhat successful. They’re just coming in, both zucchini and yellow squash (see the Instagram), so I wasn’t able to use it for this post. Also, my tiny pumpkin patch is no where near going to be ready for the fall season. The pumpkins I planted are those small, used for decor only Jack-Be-Little since each year I make a small investment in pumpkin decor.
This is a fantastic recipe to have on hand during the late summer season when you’re up to your ears in squash. It uses a total of four, and they’re well spent in this homey, rustic loaf cake. I would consider this a quick bread and not a cake, but who am I to totally change what the good folks from the Martha Stewart kitchens have termed a cake?
Two-colored squash cake using zucchini and yellow squash – shredded
Truth be told, I’ve made this cake twice in the last two weeks. The first time I had a baker’s glitch. My cake came out of the oven beautifully with a golden exterior, picture-perfect loaf cake/bread dome, delicious aromas making its way throughout the house and flavors that assured me I’d be making this again. However, within the first hour the cake’s dome fell! The cake started to condense and by the next day it was wet. Disappointed and not about to let all of those delicious and $$$$ ingredients go to waste, I sliced it up as thin as I could and returned it to the oven to dry it out to make crisps or biscotti (biscotti originates from the Latin biscoctus, meaning “twice-cooked.”). Take a peek of the images at the end of the post, shared after the recipe.
Two-colored squash cake using zucchini and yellow squash – prep
What was headed on the path of a kitchen mishap or FAIL, turned around to be a quick save and tasty alternative! YAAAAY!
I suspect that I didn’t sufficiently squeeze enough of the squash liquid out before adding it to the cake batter, even though I squeezed the heck out of it and even left it out to dry for several hours (while I was busy doing other things).
Two-colored squash cake using zucchini and yellow squash – cake batter
Not to be beaten, I made it again last night taking even more extra care AND even tested the freshness of my baking powder. While I still lost that gorgeous dome (didn’t even have a chance to snap an image or two of it before it descended back into the cake), the texture turned out much better. Enjoying a slice (or two) with coffee this morning, I concluded how pleased I was that this time around it held up very nicely.
Two-colored squash cake using zucchini and yellow squash – the cool down
The image of the cake in the pan is from the first batch a couple of weeks ago.
The image of the cake below on the cooling rack is from the second baking, last night’s.
Two-colored squash cake using zucchini and yellow squash
The batter smells so good and that deliciousness carries through when its baking and sitting on the counter waiting to be eaten!
Two-Colored Squash Cake
Notice the speckles of two different types of squash (the green and yellow specks), pistachios and fennel in the cake?
Two-colored squash cake using zucchini and yellow squash
I really liked this rustic cake. As I mentioned, I’d consider this a quick bread rather than a cake…its all details, right? Using the two squash types, pistachios and fennel, I’m going to rework the cake using extra-virgin olive oil. True it will lend a slight olive oil flavor (unless I use an extra-light olive oil), but wouldn’t that be wonderful – even using a lemon infused EVOO would be something to try! Any thoughts?
Don’t forget to take a peek at the crisps/biscotti at the end of the post after the recipe…
- ½ cup + 2 tablespoons unsalted butter, room temperature
- 2 cups all-purpose flour
- 4 squash (2 zucchini & 2 yellow squash) washed, ends removed
- 1 cup unsalted pistachios, shelled and coarsely chopped
- 1 teaspoon salt
- 1 ½ teaspoons baking powder
- 1 ¼ cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons fennel seeds
- Preheat oven to 425°F If you are using a nonstick baking loaf pan, line a 9×5-inch loaf pan with parchment paper with an overhang on the long sides (no need to have an overhang on the short sides). If you are not using a nonstick pan, generously butter and flour the pan.
- Using a box grater or a salad shooter fitted with the larger holes for grating, coarsely grate the squash into a colander. Either working in small handful batches OR using a cheesecloth, squeeze as much liquid out of the squash as possible (this may take several times to really go through the grated squash to squeeze out as much of the liquid as possible). Set aside.
- Spread pistachios on a rimmed baking sheet and toast in oven for 5 minutes, taking care not to burn. Transfer baking sheet to a wire rack and allow the pistachios to completely cool.
- Sift together the flour, salt and baking powder in a medium-sized bowl.
- With a hand or stand mixer, beat butter and sugar until pale and fluffy at medium-high speed for about 4 minutes.
- Add eggs, 1 at a time, beating well after each addition into the butter/sugar mixture. Beat in the vanilla. Add the flour mixture in two batches and beat only until combined. Scrape the sides of the mixing bowl with a rubber spatula. Fold in the squash, pistachios and fennel seeds.
- Transfer batter to prepared baking loaf pan. Bake 10 minutes. Reduce heat to 350°F. Continue to bake until cake is golden brown and a cake batter tester/wooden skewer or long toothpick comes out clean, about 1 hour. Transfer pan to wire rack to cool 10 minutes. Turn cake out onto rack (if you used the parchment paper overhang method to line the pan, use the overhang to easily lift the cake out of the pan).
- Cake can be stored at room temperature, wrapped in a plastic sealed bag for up to 2 days. © Images & content: Cristina A-Moore for TeenieCakes.com.
- Don’t skip or rush through the squeezing as much liquid from the squash step. It’s important so that your cake doesn’t end up with too much moisture.
- The initial baking step of placing in oven for 10 minutes at 425°F is an important step in allowing your bread to start that golden color, but also in the initial rise of the cake. Don’t be alarmed if it looks like it’s browning too quickly in that first 10 minutes.
- MAKING THE CRISPS or BISCOTTI: After turning the cake out from the pan and allowing to further cool, use a sharp knife and cut crosswise into as thin a slice as you can make without having the bread crumble or tear. Arrange on a prepared baking sheet, spacing 1/2-inch apart. Bake at 350°F until slices begin to darken around the edges and crisp up (time will vary depending on the thickness of your slices).
Two-colored squash pistachio crisps or biscotti
In an attempt to save the cake that became too moist or wet from the squash, I baked it again to make a type of crisp or biscotti (twice-baked).
Two-colored squash pistachio crisps or biscotti
The results weren’t bad and we ended up with a tasty alternative to snack on or enjoy with morning caffeine.
Two-colored squash pistachio crisps or biscotti
All in a day’s work!
XO – Cristina
Deb|EastofEdenCooking says
My zucchini plants are still producing! I’m not sure for how much longer but I’ll take whatever little bit of summer I can still hold on to! The addition of fennel seed and pistachios takes the classic zucchini bread to a whole new level of wonderful flavor! (I’ve had problems with Martha Stewart recipes too…it might not be you!)
allie @ Through Her Looking Glass says
Love the biscotti twist Cristina! When life give you lemons….make biscotti! Ha ha. We still have squash and zucchini left in our garden too, and I will continue posting garden recipes on my blog as long as the produce is still there. Because others must have it too! And winter is long…… Thanks for the great quick bread recipe!
Angie@Angie's Recipes says
That’s a very beautiful loaf, Cristina, and very creative turning it into the biscotti as well.
Cynthia/What A Girl Eats says
Boy! That looks good either way!
Laura (Tutti Dolci) says
Beautiful cake, Cristina! The texture looks lovely and your biscotti is so innovative!
Liz says
SO pretty with the specks of zucchini and yellow squash along with the pistachios! And I never would have thought of making biscotti with a not-so-perfect cake—that’s a brilliant save!!! Have a terrific weekend!
Brandy M says
I have never heard of a squash bread, but I bet it tastes as good as zucchini bread! I might put this on the menu next week!
Faith (An Edible Mosaic) says
These biscotti sound lovely! Great use of fennel and I love the integration of summer squash and pistachio too! One of these biscotti would be perfect with a cup of tea.
Kimberly @ The Daring Gourmet says
This looks and sounds wonderful! Love the addition of pistachios!
Brandon @ Kitchen Konfidence says
Genius! I love the flecks of zucchini and yellow squash. Such a fun watch to switch up a classic.
fabiola@notjustbaked says
Lovely zucchini bread using both colors squash. I can only imagine how good it is with the biscoff!
Cristina says
The two squash types worked well, thanks Fabiola! 🙂
Steph @ Steph in Thyme says
Such a beautiful idea adding both yellow and green squash! So stunning, I absolutely love the colors and addition of fennel and pistachio!
Cristina says
Yes, I’m loving the ideas of using the squash types/colors together. I wouldn’t have thought of using the yellow squash quite this way, but super happy to be using it much more too!
Judy@ImBoredLetsGo says
Fennel and pistachios in this sounds fantastic! My favorite part of these types of cakes is the top crust…I’ve been know to eat the entire crust when it warm slathered in butter!!!
Cristina says
Oh yes, the top is always the best…it’s like the crown on muffins! 😉
Marye says
Nice save, this sounds so good!
Cristina says
Thank you Marye!! 😉
Rebecca @ Strength and Sunshine says
Zucchini and yellow summer squash are my favorite! You will never find my fridge without them in there!
Cristina says
They keep well too, which I like so there’s time to use it without much spoiling before you can use ’em all up. Will miss that about summer produce as Fall approaches.
Annie @ Annie's Noms says
I have never thought to turn cake into biscotti crisps, what a genius idea!! And a great way to use a bit of cake that’s past its best! Love the flavours going on here, going to have to get myself some squash!
Cristina says
Thanks, Annie! Actually came to mind about the biscotti because I’ve been collecting biscotti recipes, but also at the same time have this love for those gourmet crackers/crisps too – that use the same method as “twice-baked” 🙂
Kristina says
ooh, great idea baking a second time – I love the sound of BOTH of these!
Cristina says
The alternative turned out well and it was a quickie save! Thank you, Kristina.
Debra @ Bowl Me Over says
I so want one of these right now – cup of tea and a pistachio biscotti, great way to relax at the end of the day!
Cristina says
LOL, thanks Debra. Maybe even an espresso or cappuccino would go well too! 😉
Maris (In Good Taste) says
Such pretty colors and photos!
Cristina says
Thanks, Maris. Yes, the squash, pistachios and fennel lend an interesting aesthetic to this bread. 😉