Confetti Pound Cake
2-1/2 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup (2 sticks) butter , at room temperature
1 cup granulated sugar
3 eggs , at toom temperature
1/4 cup milk , at room temperature
3/4 cup shredded zucchini
3/4 cup shredded carrots
1 tbsp. grated orange zest
Preheat oven to 325ºF.
Spray loaf pan with vegetable pan spray. In large bowl, mix flour, baking powder and salt together; set aside. In a mixing bowl, beat butter and sugar on low speed until light and fluffy. Add eggs one at a time, mixing until fully incorporated in between each egg. Add half of flour mixture, mixing on low speed until nearly combined. Mix in milk; add remaining flour mixture and beat until nearly combined. Add zucchini, carrot, and orange zest; beat until just combined. Smooth batter in pan.
Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Loosen sides with spatula; turn out onto cooling grid. Cool completely.
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