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Zucchini Pound Cake

A fun way to use up those zucchini!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time52 mins
Course: Dessert
Cuisine: American
Keyword: zucchini pound cake
Servings: 24
Author: Amanda Rettke


  • 1 cup all purpose flour
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks or 226g) butter, room temp
  • 2 cups (400g) granulated sugar
  • 4 eggs, room temp
  • 1 teaspoon vanilla extract
  • 2 cups peeled and grated zucchini


  • Preheat oven to 325°F.
  • 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.