Two-Colored Squash Loaf Cake

Preheat oven to 425 levels. Generously butter a 9-by-5-inch loaf pan. Sprinkle with flour, tapping out excess. Lag together flour, salt, and baking powder in a medium bowl.

Coarsely grate squash and zucchini on the good holes of a box grater onto a good share of cheesecloth; procure edges and squeeze out as fundamental liquid as conceivable.

Spread the pistachios in a single layer on a rimmed baking sheet; toast till aromatic and frivolously browned, about 5 minutes. Transfer to a plate to frigid.

The spend of an electrical mixer fitted with the coast attachment, beat butter and sugar on medium-excessive sail till faded and fluffy. Add the eggs one after the other, mixing till blended after each and each addition. Beat in vanilla. Add flour mixture, and beat till ultimate blended. Employ a flexible spatula to fold in the squash, pistachios, and fennel seeds. Spoon batter into appealing loaf pan.

Bake 10 minutes, then decrease oven temperature to 350 levels. Continue baking till loaf is golden brown and a wooden skewer inserted into the center comes out tidy, about 1 hour. Let frigid on a wire rack 10 minutes earlier than unmolding onto rack to frigid entirely.