Don’t let the title of this pound cake fool you. It tastes nothing like garden vegetables. But it is filled with them. My garden vegetable pound cake is chopped full of shredded zucchini, yellow squash, and carrots, nothing but great garden vitamins and minerals. Sneaking in vegetables into cooking or baked goods has been one of my favorite things to do lately. Sometimes the kids give me such a hard time eating their vegetable. This is a great way to “trick” them. My daughter said that she couldn’t even taste the squash.
This pound cake is a great way to use up those many summer squash vegetables popping up throughout the garden, too. The cake uses one medium size of each zucchini and yellow squash plus two medium carrots from the early spring garden. When I was coming up with this recipe, it was not designed for the carrots. I had a few left from the spring garden that needed to be eaten up and threw them in. This cake is like a cross between zucchini bread and carrot cake.
We love putting the squash into our baked goods. The zucchini and yellow squash have so much water content that it makes our cakes and bread moist and oh so delicious.
Cost to make this recipe.
Purchasing all the ingredients for this cake cost roughly $7.00 for an entire large angel food cake pan-size pound cake. I can cut about 16 large slices from this cake and that cost about $0.44 per serving slice if you cut smaller slices then the price decreases.
We grow much of the vegetables that go into this cake. That is one of the main reasons I came up with this recipe. Growing your veggies will also reduce the cost slightly. The butter is a large piece of the cost when you breakdown each pricing component.
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Garden Vegetable Pound Cake
Moist vanilla pound cake chopped full of your favorite garden vegetables from the garden.
1½cupshredded yellow squash, about one small…[$0.50]
1cupshredded carrots, about two medium…[$0.25]
Instructions
Preheat oven to 350 °F. Grease and flour a Bundt or tube shape pan.
Blend butter with both white and brown sugar together. Add in vanilla extract, eggs, cinnamon, baking powder, nutmeg, and flour. Blend until mixture is smooth. Fold in all the shredded vegetables.
Pour batter into greased baking pan and bake for 50-60 minutes or until toothpick comes out clean. Take out of pan and let completely cool before cutting in to.
