Savory Pound Cake

• 1/4 cup finely diced zucchini
• 1/4 cup finely diced carrot
• 1 cup butter, softened
• 6 eggs, room temperature
• 1 1/4 cups all-purpose flour
• 2 teaspoons grated orange peel
• 2 teaspoons grated lemon peel
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup finely diced ham
• fresh edible flowers or fresh herb, if desired (to garnish)

1. Heat oven to 375u0b0F Spray 81⁄2x41⁄2-inch loaf pan with nonstick cooking spray.
2. Cook zucchini and carrots together in boiling salted water 2 to 3 minutes or just until tender. Drain; rinse with cold water. Set aside.
3. In large bowl, beat butter on medium speed until soft and smooth. Add eggs one at a time, beating each egg until mixture is almost smooth.
4. In medium bowl, combine all-purpose flour, orange peel, lemon peel, baking powder, salt and pepper; mix well. Gradually add to egg mixture, beating until well combined. Stir in vegetables and ham. Spoon batter into pan; spread evenly.
5. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Remove from pan; cool on wire rack. Cut into 1⁄4-inch slices; arrange on serving tray. Garnish with edible flowers or fresh herbs.

zucchini, carrot, butter, eggs, flour, baking powder, salt, pepper, ham, edible flowers

Taken from www.food.com/recipe/savory-pound-cake-353562 (may not work)