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–+ servings
vegetable pound cake

Garden Vegetable Pound Cake

Moist vanilla pound cake chopped full of your favorite garden vegetables from the garden.
4.78 from 9 votes
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 1 hour
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories/Serving 291 kcal

Ingredients
  

  • 2 sticks butter, softened...[$2.00]
  • 1 cup white granulated sugar, ...[$0.29]
  • 1 cup brown sugar, ...[$0.47]
  • 4 large eggs, ...[$0.92]
  • 2 tsp vanilla extract, ...[$1.40]
  • 1 tsp. cinnamon, ...[$0.04]
  • 2 tsp. baking powder, ...[$0.08]
  • ½ tsp. nutmeg, ...[$0.09]
  • 2 cup all purpose flour, ...[$0.46]
  • 1½ cup shredded zucchini, about one small...[$0.50]
  • 1½ cup shredded yellow squash, about one small...[$0.50]
  • 1 cup shredded 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.

Nutrition

Calories: 291kcalCarbohydrates: 41gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 83mgSodium: 133mgPotassium: 231mgFiber: 1gSugar: 27gVitamin A: 1832IUVitamin C: 6mgCalcium: 63mgIron: 1mg