Two Colored Squash Loaf Cake Recipes

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SUMMER SQUASH POUND CAKE

This golden brown, tender pound cake is the perfect treat to make when you have an abundance of summer squash in your garden. It's not overly sweet, so it appeals to everyone. -Lisa Brockwell, Necedah, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14



Summer Squash Pound Cake image

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.

Nutrition Facts : Calories 310 calories, Fat 11g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 213mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

1/2 cup butter, softened
1-1/4 cups sugar
2 large eggs, room temperature
1 teaspoon lemon juice
1/4 teaspoon almond extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream or plain Greek yogurt
2 cups shredded yellow summer squash
3/4 cup confectioners' sugar
2 to 3 teaspoons water
1-1/2 teaspoons lemon juice

SUMMER SQUASH BREAD

Transform your summer squash into a moist, delicious loaf of bread!

Provided by UNFORGETABLE

Categories     Bread     Quick Bread Recipes

Time 1h

Yield 16

Number Of Ingredients 9



Summer Squash Bread image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  • In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
  • Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 44.1 g, Cholesterol 34.9 mg, Fat 15 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 105.4 mg, Sugar 25.6 g

3 eggs, beaten
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups shredded summer squash

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.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11



Two-Colored Squash Loaf Cake image

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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

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