Description
Moist and flavorful Zucchini Ricotta Bundt Cake Ciambella combines tender grated zucchini, creamy ricotta, and a golden Bundt shape to create a delicious and elegant cake perfect for breakfast, dessert, or coffee breaks. This cake offers a wonderful balance of richness, freshness, and subtle sweetness with an unexpectedly delightful texture.
Ingredients
Scale
Main Ingredients
- 2 medium fresh zucchinis, finely grated
- 1 cup ricotta cheese (fresh, creamy)
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 cup sugar
- 3 large eggs
- ⅓ cup olive oil or melted butter
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 tbsp lemon zest (optional)
Instructions
- Prepare the zucchini: Wash and finely grate the zucchinis. Gently squeeze out excess moisture using a clean kitchen towel to avoid a soggy batter.
- Mix wet ingredients: In a large bowl, whisk together the eggs, sugar, ricotta cheese, olive oil (or melted butter), and vanilla extract until smooth and creamy.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and a pinch of salt to ensure even leavening and no lumps.
- Incorporate zucchini and dry mix: Fold the grated zucchini into the wet mixture. Gradually add the dry ingredients, mixing gently until combined but careful not to overbeat to keep the cake light.
- Prepare the Bundt pan and bake: Thoroughly grease the Bundt pan to prevent sticking. Pour the batter evenly into the pan. Bake at 350°F (175°C) for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool and unmold: Allow the cake to cool in the pan for about 15 minutes. Carefully invert it onto a wire rack and let cool completely before serving.
Notes
- Drain zucchini well: Squeeze out enough moisture to avoid a dense cake.
- Use fresh ricotta: Choose creamy, fresh ricotta for best results.
- Don’t overmix: Stir ingredients just until combined to keep the crumb tender.
- Even baking: Position the Bundt pan in the center of the oven for consistent heat distribution.
- Test doneness: Check the cake a few minutes before the suggested time with a toothpick to prevent overbaking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Zucchini cake, Ricotta cake, Bundt cake, Italian dessert, Moist cake, Gluten-free option, Summer baking, Healthy cake
