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.
Author: Patty
Recipe type: Dessert
Serves: 8
Ingredients
- 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
Instructions
- Combine flour, baking powder and salt in a large bowl.
- 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.
- Stir in vanilla extract.
- Combine butter mixture with flour, adding a cup of flour at a time. Do not over mix.
- Stir in zucchini until well combined and fold in blueberries.
- 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.
- Let pound cakes cool before removing from pans.
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