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Zucchini Ricotta Bundt Cake Ciambella

Zucchini Ricotta Bundt Cake Ciambella
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The Zucchini Ricotta Bundt Cake Ciambella is a moist, fluffy, and subtly sweet bundt cake combining tender grated zucchini and creamy ricotta cheese. This easy-to-make cake offers a soft texture and fresh flavor, perfect for snacks, dessert, or breakfast. Featuring simple pantry staples, it’s a versatile and impressive homemade treat ideal for any season.

Ingredients

Scale

Main Ingredients

  • 2 cups grated zucchini (squeezed to remove excess moisture)
  • 1 cup ricotta cheese (preferably fresh)
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 cup granulated sugar
  • 3 large eggs (room temperature)
  • 1/2 cup vegetable oil (or suitable oil for dairy-free version)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)

Instructions

  1. Prepare the Zucchini: Grate the zucchini finely. Gently squeeze out excess moisture using a clean kitchen towel or paper towels to prevent a watery batter while retaining enough moisture to keep the cake tender.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, ricotta cheese, sugar, and vanilla extract until smooth and slightly fluffy, creating a creamy base for the cake.
  3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon if using. This ensures even distribution of the rising agents and spices.
  4. Incorporate Zucchini and Dry Ingredients: Gently fold the grated zucchini into the wet mixture, then gradually add the dry ingredients. Mix carefully until just combined to avoid overmixing, preserving a light texture.
  5. Prepare the Bundt Pan and Bake: Thoroughly grease the bundt pan with butter or nonstick spray, making sure to cover all grooves to prevent sticking. Pour the batter evenly into the pan and bake at 350°F (175°C) for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Let the cake cool in the pan for about 15 minutes, then carefully invert onto a wire rack to cool completely. This maintains the cake’s shape and prevents sogginess.

Notes

  • Do not skip draining the zucchini to avoid a dense or soggy cake.
  • Use room temperature eggs, ricotta, and oil for smoother batter and better texture.
  • Check cake doneness starting at 40 minutes, as ovens may vary.
  • Fresh ricotta enhances moisture and flavor better than container-packed varieties.
  • Properly grease and flour the bundt pan or use a specialized nonstick baking spray to avoid sticking.

Nutrition

Keywords: zucchini cake, ricotta cake, bundt cake, vegetable cake, moist cake, gluten-free cake, easy dessert, Italian ciambella

Find it online: https://mealsbylina.com/zucchini-ricotta-bundt-cake-ciambella/