My Zucchini Pound Cake is back with an updated recipe! It is a tender, buttery pound cake made with fresh zucchini and topped with a sweet vanilla glaze. The zucchini keeps the cake soft and moist, while the classic pound cake texture makes it feel extra special.
If you love baking with zucchini, be sure to check out my Zucchini Bread and my big list of zucchini recipes for even more ways to use up this favorite summer vegetable!
Ingredients & Substitutions
- Cake flour: Helps create a soft, tender crumb. The combination of cake flour and all-purpose flour gives this pound cake structure while keeping it light. If you do not have cake flour on hand, you can use my homemade cake flour substitute in a pinch.
- All-purpose flour: Adds enough strength to help the cake hold its shape while still staying tender.
- Butter: Use unsalted butter for the best flavor and control over the salt. Make sure it is at room temperature so it creams smoothly with the sugar. If using salted butter, you may want to lessen the amount of kosher salt in the recipe.
- Zucchini: Use freshly grated zucchini and squeeze out as much moisture as possible before adding it to the batter. There is no need to peel the zucchini first.
- Vanilla extract: Adds a warm flavor that pairs perfectly with the zucchini and sweet vanilla glaze.
- Vanilla Glaze: Made with confectioners’ sugar, vanilla, and milk, this simple glaze adds sweetness and a pretty finish to the pound cake.
Tips for the Best Zucchini Pound Cake
- Squeeze the zucchini well. Zucchini holds a lot of water, so removing the extra moisture helps the pound cake bake evenly and keeps the texture soft without becoming soggy.
- Use room temperature ingredients. Room temperature butter and eggs blend more easily, which helps create a smooth batter and tender crumb.
- Do not overmix the batter. Once the flour is added, mix just until combined. Overmixing can make the pound cake less tender.
- Watch the cake as it bakes. Pound cakes take longer to bake, and the top may brown before the center is finished. If needed, loosely cover the loaf with foil during baking.
- Let the cake cool completely before glazing. Adding the glaze while the cake is warm can cause it to melt into the cake instead of creating a pretty drizzle.
FAQs
Does zucchini pound cake taste like zucchini?
No! The zucchini adds moisture and tenderness, but it does not give the cake a strong zucchini flavor. It creates a soft, delicious pound cake with a sweet vanilla glaze.
Do I need to peel the zucchini?
No, there is no need to peel the zucchini before grating it. The peel softens as the cake bakes and adds a little extra color.
Why do I need to squeeze the zucchini dry?
Zucchini naturally holds a lot of water. Removing the extra moisture helps keep the pound cake from becoming too wet while still keeping it soft and tender.
Can I make this pound cake without the glaze?
Yes! The pound cake is delicious on its own, but the vanilla glaze adds extra sweetness and a pretty finish. You can drizzle it over the cake once it has completely cooled.
How to Store Zucchini Pound Cake
Room Temperature: Store the cooled pound cake in an airtight container or wrapped tightly with plastic wrap at room temperature for up to 3 days. For the best texture, keep it covered so the cake stays soft and moist.
Freezer: Zucchini pound cake freezes well! For the best results, freeze the cake before adding the vanilla glaze. Wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe container or bag. Freeze for up to 3 months. When ready to serve, thaw the cake at room temperature and add the glaze before slicing.
Zucchini Pound Cake with Vanilla Glaze
Ingredients
Zucchini Pound Cake
- 1 cup (125 g) all-purpose flour
- 2 cups (240 g) cake flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups grated zucchini, drained, squeezed dry (no need to peel)
Vanilla Glaze
- 1 ½ cups (180 g) confectioners' sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons whole milk
Instructions
- Preheat oven to 325°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
- Reduce the mixer speed to low and add the eggs one at a time, mixing until each egg is fully incorporated. Add the vanilla extract and mix until combined.
- Gradually add the flour mixture, mixing on low speed just until combined.
- Remove the bowl from the mixer and gently fold in the zucchini by hand, making sure it is evenly distributed throughout the batter.
- Spread the batter into the prepared loaf pan.
- Bake for 80 to 90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter. If the top begins browning too quickly, loosely cover the loaf with aluminum foil during baking.
- Let the pound cake cool completely before adding the glaze.
- To make the vanilla glaze, whisk together the confectioners’ sugar, vanilla extract, and 3 tablespoons of milk until smooth. Add additional milk, a little at a time, until the glaze reaches your desired consistency.
- Drizzle the glaze over the cooled pound cake before slicing and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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)
If I do not have cake flour – can bread flour as a substitute or should I use AP instead?
This pound cake sound wonderful, plan to make it soon. Thanks for recipe
Just wondering if I could double the recipe and make it in a half sheet cake pan?
Hi Sandy! Yes, you should be able to double the recipe for a half sheet pan. Keep in mind it will bake much faster than it does in loaf pans, so I’d start checking for doneness around 30-35 minutes. The cake is done when the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs. Let me know if you try it… I’d love to hear how it turns out!