In bowl, combine flours, baking powder, and salt. Sift together and set aside.

Grate approximately two medium sized zucchini, or enough to get two cups of drained, dry zucchini.

(the best way to do this is place peeled zucchini in a clean, dry dish towel and squeeze hard)

In a mixer, combine butter and sugar on medium-high speed until light and fluffy. (about five minutes) Put mixer on lowest speed and add eggs one at a time until each is fully incorporated. Add vanilla.

Add flour mixture, about a cup at a time, until just combined.

Remove bowl from mixer and stir in zucchini by hand. Try to make sure there are no clumps.

Place mixture in prepared baking dish. If using a 10-inch tube pan, bake for 70-80 minutes.

If using the brownie pan shown in this blog post, bake for 45-55 minutes, but begin checking at 40 minutes. Around the 40 minute mark, I placed a piece of aluminum foil over the pan to prevent further browning.

Allow pound cake(s) to cool completely before cutting.