Zucchini Pound Cake

filed under: Cakes on August 19, 2011
Zucchini Pound Cake
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
52 mins

A fun way to use up those zucchini!

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
  1. Preheat oven to 325°F.

  2. In bowl, combine flours, baking powder, and salt. Sift together and set aside.
  3. Grate approximately two medium sized zucchini, or enough to get two cups of drained, dry zucchini.
  4. (the best way to do this is place peeled zucchini in a clean, dry dish towel and squeeze hard)
  5. 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.
  6. Add flour mixture, about a cup at a time, until just combined.
  7. Remove bowl from mixer and stir in zucchini by hand. Try to make sure there are no clumps.
  8. Place mixture in prepared baking dish. If using a 10-inch tube pan, bake for 70-80 minutes.
  9. 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.
  10. Allow pound cake(s) to cool completely before cutting.

Homemade Zucchini Pound Cake is a great way to use up those zucchini! If you love zucchini recipes as much as I do, try my award-winning Zucchini Brownies, Zucchini Cake, or Chocolate Zucchini Cake!

Zucchini Pound Cake

We have a lot of zucchini.  And I was desperate to do something new with it!

So I decided on a pound cake.

I have made approximately five pounds of pound cake in the last three days.

But it was of vital importance to me that the recipe I ultimately shared be perfect.

Perfection.  Perfect-a-ding-a-ling-dong.  The perfecta-nator.

And after tweaking numerous pound cake recipes I think I have finally created one that will accommodate a lot of zucchini.

And still taste delicious.

AND be made in a way I could easily share.


I got this fabulous pan from Chicago Metallic.

It’s actually a brownie pan, but works perfectly for this pound cake!


I just adore the mini size of each little cake.

The smaller size means that every single person got the experience the beautiful fine outer crumb of the pound cake, but still taste the sweet delicate interior as well.


Here is the thing.

I made a true pound cake.  I followed Alton Browns directions and tweaked it slightly to accommodate the zucchini.

It was really dense and didn’t hold up to the extra moisture well at all.

(I am sure his original recipe is fabulous!)


Anyway, long story short, the recipe I ended up with is not a true pound cake, but it does produce the beautiful crumb and velvety interior of a pound cake.

Am I making any sense at all?

It just occurred to me that I say that a lot.




Tips for Baking Zucchini Cake

Make sure your butter and eggs are at room temperature, especially if you are using the tube pan.

Use well-prepared pans.  Either use the traditional butter and flour method or use a good quality baking spray.

Make sure your zucchini is as dry as possible.

Do not substitute flours in this recipe.

Share it with people you love. (optional, but good for the soul)



I really wanted to share these with some friends who are having a tough time, so I just grabbed some Christmas ribbon (the very cheap kind you get at Wal-mart for .99 after Christmas-it has a soft felt front and a plastic back) wrapped the cake once, then bound with thin twine.


They stay good for 1-3 days, more if refrigerated.

If you want to include this in the care package, just put the glaze in a jar or ziplock bag.


You can also create a simple lemon glaze to pour over. Recipe below.

Simple Lemon Glaze

1 cup powder sugar

1/2 tsp Lemon Juice

1 tbsp water

Mix and serve.


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  • grace says:

    the good thing about the glut of zucchini is that it inspires all kinds of new uses for it! lovely, amanda. 🙂

  • Kulsum at JourneyKitchen says:

    I adore that pan Amanda. So very cute and makes the little pound cakes looks adorable. I shy away from pound cakes obviously because it starts showing on all wrong places when I have too much of it and its so easy to have too much of pound cake. Or atleast for me it is. Since it has Zucchini I shall imagine I’m having my veggies no?

  • Lissa (The Wedding Bistro at Bellenza) says:

    That partitioned pan is just great! And I love how you packaged each portion of pound cake — so quaint & charming!

  • Jen @ My Kitchen Addiction says:

    Oh, this pound cake sounds absolutely amazing. And, that is a fun pan! 🙂

  • Shaina says:

    Not only do I love the idea of a zucchini pound cake, but I am completely excited about that pan. My husband only eats the outer edge of the brownies. Ever. This would be perfect for him.

  • miranda says:

    I totally have a brownie pan, and would have never thought of doing that with it.
    That is an awesome idea.

  • jodell says:

    I just finished making this and it is superb! I didn’t have one of those cool brownie pans, so I used 6 mini loaf pans instead. Thanks so much for going through all the trial and error to provide us with a most excellent recipe 🙂

  • Alison @ Ingredients, Inc. says:

    I can’t wait to try these! Featuring this on my fan page today

  • athena says:

    I used the regular loaf pans. How many would this recipe make and what temperature and how long should I bake it for?
    Excited to try this recipe! Thanks!

  • Alison L. says:

    Oh, my gosh – SO DELICIOUS! I made this last night and it smelled so amazing that my husband and I could not wait until the cake cooled completely to cut into it (Sorry, Amanda!). The flavor was incredible and the texture – a thin, golden crust surrounding the super moist interior – was divine. I know I’m supposed to share, but I could only bear to part with one large piece…OK, my husband and I ate the majority of the cake last night and for breakfast this morning, but even so, it’s almost too good to give away!

  • Diana says:

    I am wondering how to add pumpkin to this recipe vs. the zucchini. I made the zucchini recipe and it was a hit. Now that fall is upon us, Pumpkin Pound Cake sounds good to me. Any ideas on how much pumpkin can be added for flavor, yet to retain good baking results?

  • Amanda Rettke says:

    Kristen just posted this great recipe, I have heard wonderful things about it!

  • jule says:

    i don’t know you, but i love you.

  • Petra says:

    Looks horrible..

    • Amanda says:

      Oh gosh, I am so sorry! Do you have a suggestion for how I could make it better?

  • Jeanne B says:

    Love that pan, my sister in law has one and I’ve often wanted to ask her if I could borrow it when the fact is I just need to get my own, I could make my little meat loaves in it too!!! I love your ideas!!! Happy Day :o)

  • Sil says:

    If I do not have cake flour – can bread flour as a substitute or should I use AP instead?

  • Terry says:

    This pound cake sound wonderful, plan to make it soon. Thanks for recipe

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.