INGREDIENTS
2
Yellow squashes (about 12 ounces), medium
2
Zucchini (about 12 ounces), medium green
4
Eggs, large
2 cups
All-purpose flour
1 1/2 tsp
Baking powder
2 tsp
Fennel seeds
1 tsp
Salt
1 1/4 cups
Sugar
1 tsp
Vanilla extract, pure
1 cup
Pistachio nuts, unsalted
10 tbsp
Butter, unsalted