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Aug 19, 2011


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Kristin R.

Yum! I'm going to make this today. I've got TONS of zucchini sitting on the counter just waiting to be made into something!

Deliciously Organic

What a perfect way to use up zucchini! The photographs are gorgeous!


I love the individual mini-loaf pans and bake my banana breads in them frequently. Great for single sized servings but even better when, as you did, shared with friends. Great adaption to the original recipe Amanda.

shelly (cookies and cups)

I have some monster zucchinis sitting on my ledge right now!
Also..beautiful wrapping ;) ♥

Sanjeeta kk

Oh I love that mini cake pan! Those cute little bakes are just perfect for a picnic takeaway. Lovely clicks.

At Anna's kitchen table

I love the presentation and the pan is awesome!


Well it looks delish!

And you make since to me :)

Barefoot Pregnant and In The Kitchen

I love those pans... I need to get one! I can thick of a 101 ways to use it! Love this recipe sounds fantastic, will have to try it with the overflow of zucchini!

Shannon Marie

We have lots of extra zucchini. I've been looking for 'new' recipes too! Thanks!


Wow! We have tons of zuchhini from our garden and I've made zucchini brownies, zucchini cookies, zucchini cakes and what not! And I love all ur stuff!

Rachel @ Baked by Rachel

I feel like I'm on the wrong site right now... it's not frosted or brightly colored. There's something wrong with this. :) Awesome use of the brownie pan. I always resist items like that but it's great to know it has another use!


My grandaugher swears that Zucchini was invented so she could have Zucchini Bread. (she is 13) Her FAV!! Now I am thinking she will have to change that statement to Zucchini Pound Cake! She is like all of us and enjoys a good glaze also. This will be a homerun I am sure. Thanks for all of your creative ideas and pursuit of wonderfulness in all things baked. :-)

Amanda Rettke

I was afraid of that!! I should have put this on my mommy blog. Oh well! Next time I will learn my lesson. :)


Will try this,advay gonna luv this

Meagan @ Scarletta Bakes

Hi! I found your blog from Darla's and I love it! This pound cake looks gorgeous and I especially love the glaze. Cheers!!


I love having my vegetables this way ;)

Redd H from Salted Spoon

This looks so superb! I adore the little ribbon treatment that you give the individual pieces. I think zucchini is my favorite summer vegetable, so versatile and inspiring. I know I'm not in the majority there! I make zucchini pancakes often and I'm not likely to get sick of them.

Jennifer @ Mother Thyme

This is fabulous! I have baskets full of zucchini and this will be a great recipe to use my zucchini with and to take to some family and friends!

Sasha @ The Procrastobaker

I have so many things to say about this post! Firstly - that brownie pan is ingenious! It would be perfect for making personal little dinner roll/loaves. Secondly - ive never baked with zucchini but we have so so much of it in the veggie patch that ive decided THIS is the year to change this fact! Thirdly - you are amazing and any recipe by you I trust wholeheartedly. Im making this. I may love you a little :)

Sasha @ The Procrastobaker

Sorry to leave another comment so quickly! I was just looking at the method and (apologies if im being blind and youve said this somewhere else) but i only have round or loaf tins, no bundt or fancy brownie pans :) do you have any advice on how i could make it in these tins?

sandi goldsmith

Instead of sugar can I use a sugar substitute? We're diabetic and would love to try this recipe. Thanks, Sandi


simple but looks so gorgeous!


Makes perfect sense to me:) I love the tiny loaves too! It's great to have another zucchini recipe besides the traditional quick bread! They look fabulous all dressed up.


Thank you!!! I have all this Zucchini that a friend shared with us and have exhausted every idea I had. I love pound cake and apparently it loves me right back as it never leaves me, takes up residence on my thighs and stays forever! Now thats love....:)


I'm in love with your blog, so I was excited to see it’s picture posted elsewhere: http://theberry.com/2011/08/22/so-many-pretty-things-32-photos/so-many-pretty-25/ Then it occurred to me that they might not have asked permission as there was no link to your blog included. Just wanted to make you aware of it!


the good thing about the glut of zucchini is that it inspires all kinds of new uses for it! lovely, amanda. :)


I realize these are not baking recipes but they are super simple zucchini recipes!


Kulsum at JourneyKitchen

I adore that pan Amanda. So very cute and makes the little pound cakes looks adorable. I shy away from pound cakes obviously because it starts showing on all wrong places when I have too much of it and its so easy to have too much of pound cake. Or atleast for me it is. Since it has Zucchini I shall imagine I'm having my veggies no?

Lissa (The Wedding Bistro at Bellenza)

That partitioned pan is just great! And I love how you packaged each portion of pound cake -- so quaint & charming!

Jen @ My Kitchen Addiction

Oh, this pound cake sounds absolutely amazing. And, that is a fun pan! :)


Not only do I love the idea of a zucchini pound cake, but I am completely excited about that pan. My husband only eats the outer edge of the brownies. Ever. This would be perfect for him.


I totally have a brownie pan, and would have never thought of doing that with it.
That is an awesome idea.


I just finished making this and it is superb! I didn't have one of those cool brownie pans, so I used 6 mini loaf pans instead. Thanks so much for going through all the trial and error to provide us with a most excellent recipe :)

Alison @ Ingredients, Inc.

I can't wait to try these! Featuring this on my fan page today


I used the regular loaf pans. How many would this recipe make and what temperature and how long should I bake it for?

Excited to try this recipe! Thanks!

Alison L.

Oh, my gosh - SO DELICIOUS! I made this last night and it smelled so amazing that my husband and I could not wait until the cake cooled completely to cut into it (Sorry, Amanda!). The flavor was incredible and the texture - a thin, golden crust surrounding the super moist interior - was divine. I know I'm supposed to share, but I could only bear to part with one large piece...OK, my husband and I ate the majority of the cake last night and for breakfast this morning, but even so, it's almost too good to give away!


I am wondering how to add pumpkin to this recipe vs. the zucchini. I made the zucchini recipe and it was a hit. Now that fall is upon us, Pumpkin Pound Cake sounds good to me. Any ideas on how much pumpkin can be added for flavor, yet to retain good baking results?


Amanda Rettke


Kristen just posted this great recipe, I have heard wonderful things about it!

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