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Zucchini Pound Cake
1 cup grated zucchini, 1/4 pound
2 cups plus 1 tablespoon all-purpose flour
1 cup unsalted butter, softened
1 2/3 cups sugar
1 tablespoon vanilla extract
2 tablespoons orange liqueur
2 teaspoons finely grated orange peel
5 eggs, separated
Heat the oven to 350 degrees F.
Toss the zucchini with the 1 tablespoon flour in a bowl. Set aside.
Beat the butter with the sugar in the large bowl of an electric mixer until light and fluffy.
Beat in the vanilla extract, orange liqueur and orange peel.
Add the egg yolks, one at a time, beating thoroughly after each addition.
Stir in the zucchini.
Beat the egg whites until stiff but not dry.
Fold the 2 cups flour into the batter in three batches, alternating with batches of the egg white.
Pour the mixture into a buttered and floured 9-inch tube pan.
Bake until a wooden pick inserted in the center comes out clean, about 1 hour.
Cool on a rack for 10 minutes before unmolding.
Yield: 8 to 10 servings
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