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.