Blueberry Zucchini Pound Cake

Blueberry Zucchini Pound Cake I am always and forever looking for ways to use eggs and zucchini in, the two things that are the most abundant at our house.

Pound cake is always a good way to use up eggs and this pound cake also uses Zucchini to create a moist flavorful pound cake.


Not only do I used up extra eggs and zucchini but my family loves this cake and it also freezes well.


Prep time
Cook time
Total time
This easy to fix pound cake is a great way to use up extra ingredients and will have your family coming back for more every time.
Recipe type: Dessert
Serves: 8
  • 4½ Cups Flour
  • 1½ tsp baking powder
  • ¾ tsp salt
  • 1½ cups butter
  • 3 cups sugar
  • 6 eggs
  • 1½ tsp vanilla extract
  • 3 cups grated zucchini
  • 2 cups of Blueberries
  1. Combine flour, baking powder and salt in a large bowl.
  2. Mix butter and sugar on high speed until light and fluffy. Reduce mixing speed to low and add the 6 eggs one at a time, allowing each egg to be mixed in before adding the next.
  3. Stir in vanilla extract.
  4. Combine butter mixture with flour, adding a cup of flour at a time. Do not over mix.
  5. Stir in zucchini until well combined and fold in blueberries.
  6. Bake in two loaf pans that have be greased and floured at 325 degrees for approximately 90 minutes checking after 70 minutes with a toothpick to check for doneness. Pound cake will be done when the toothpick comes out clean.
  7. Let pound cakes cool before removing from pans.


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