Recipe: Zucchini Pound Cake (tube pan)

ZUCCHINI POUND CAKE

1 cup grated zucchini (about 1/4 pound)
2 cups plus 1 tablespoon all-purpose flour, divided use
1 cup (2 sticks) unsalted butter, softened
1 2/3 cups sugar
1 tablespoon vanilla extract
2 tablespoons orange liqueur
5 teaspoons finely grated orange peel
5 eggs, separated

Preheat the oven to 350 degrees F. Butter and flour a 9-inch tube pan.

Toss the zucchini with the 1 tablespoon flour in a bowl. Set aside.

Beat the butter with the sugar in the large bowl of an electric mixer until light and fluffy. Beat in the vanilla, orange liqueur and orange peel. Add the egg yolks, one at a time, beating thoroughly after each addition.

Stir in the zucchini; set aside.

Beat the egg whites until stiff but not dry; set aside.

Fold the remaining 2 cups flour into the batter in three batches, alternating with batches of egg white. Pour the mixture into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool on a rack 10 minutes before unmolding.

Makes 1 tube cake
Source: Greene on Greens by Bert Greene