11 Ingredients
  • 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
Nutrition
333
17% daily value
12 servings
                                       
                                            vegetarian
     

Fat

24% 16

Saturated

36% 7

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

14% 43

Carbs (net)

- 41

Fiber

9% 2

Sugars

- 22

Sugars, added

- 21

Protein

14% 7

Cholesterol

29% 87

Sodium

11% 268

Calcium

8% 83

Magnesium

8% 32

Potassium

6% 297

Iron

11% 2

Zinc

6% 1

Phosphorus

26% 181

Vitamin A

13% 116

Vitamin C

9% 8

Thiamin (B1)

25% 0

Riboflavin (B2)

18% 0

Niacin (B3)

10% 2

Vitamin B6

21% 0

Folate equivalent (total)

21% 84

Folate (food)

- 29

Folic acid

- 32

Vitamin B12

7% 0

Vitamin D

3% 1

Vitamin E

5% 1

Vitamin K

2% 2
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