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Confetti Pound Cake

5.0 Average of 1 ratings

Difficulty: Somewhat Easy
Average of 1 reviews




Ingredients

  • 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

Makes

8-10 Servings

Instructions:

Step 1

Preheat oven to 325ºF.

Step 2

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.

Step 3

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.