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Export 7 ingredients for grocery delivery
Step 1
Preheat oven to 325°F.
Step 2
In bowl, combine flours, baking powder, and salt. Sift together and set aside.
Step 3
Grate approximately two medium sized zucchini, or enough to get two cups of drained, dry zucchini.
Step 4
(the best way to do this is place peeled zucchini in a clean, dry dish towel and squeeze hard)
Step 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.
Step 6
Add flour mixture, about a cup at a time, until just combined.
Step 7
Remove bowl from mixer and stir in zucchini by hand. Try to make sure there are no clumps.
Step 8
Place mixture in prepared baking dish. If using a 10-inch tube pan, bake for 70-80 minutes.
Step 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.
Step 10
Allow pound cake(s) to cool completely before cutting.
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