Description
The Zucchini Ricotta Bundt Cake Ciambella is an irresistibly moist Italian-inspired dessert that combines creamy ricotta cheese with finely grated zucchini, creating a tender, subtly sweet cake baked perfectly in a bundt pan. Each slice offers a delicate balance of richness and freshness, making it ideal for breakfast, dessert, or a delightful coffee break treat.
Ingredients
Scale
Main Ingredients
- 1 ½ cups fresh zucchini, finely grated
- 1 cup ricotta cheese
- 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup olive oil or melted butter
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Optional Add-ins
- ½ cup chopped nuts (walnuts, pecans, or almonds)
- ½ cup mini dark or milk chocolate chips
- Fresh herbs (basil or mint), finely chopped – for herbal infusion
Instructions
- Prepare your ingredients: Grate the zucchini finely and gently squeeze out excess moisture to avoid sogginess. Preheat the oven to 350°F (175°C) and thoroughly grease your bundt pan to ensure easy cake release.
- Mix wet ingredients: In a large bowl, whisk together ricotta cheese, eggs, olive oil (or melted butter), granulated sugar, vanilla extract, and lemon zest until the mixture is smooth and well combined, forming a creamy base.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda to distribute the leavening agents evenly and avoid dense spots.
- Incorporate zucchini and dry mixture: Gently fold the grated zucchini into the wet ingredients, then slowly add the dry ingredients, stirring just until the batter is combined with no visible flour streaks. Avoid overmixing to keep the cake tender.
- Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake at 350°F (175°C) for about 40 to 50 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool and serve: Allow the cake to cool in the pan for 15 minutes. Carefully invert it onto a wire rack to cool completely before slicing, which helps the cake set well and reduces breakage.
Notes
- Grate zucchini finely to ensure a delicate texture and even moisture distribution.
- Do not overmix the batter; fold gently until just combined to maintain a tender crumb.
- Use room temperature ingredients to help the batter blend smoothly and evenly.
- Grease the bundt pan thoroughly with butter and flour or use baking spray to prevent sticking.
- Let the cake cool completely before slicing to develop full flavor and avoid crumbling.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: zucchini cake, ricotta cake, bundt cake, Italian dessert, moist cake, gluten-free option, vegetable cake
