Zucchini Ricotta Bundt Cake Ciambella Recipe

This morning's thick, somewhat sweet bundt cake is Italian Zucchini Ricotta Ciambella. Ideal for coffee or espresso snacks. Before adding other ingredients, whisk ricotta and olive oil.

– 2 cups all purpose flour – ¼ teaspoon salt – 2 teaspoons baking powder – 1 cup sugar – 1 cup ricotta cheese, drained – ¾ cup olive oil – 4 large egg – 1 medium zucchini, grated and squeezed dry – 1 lemon, zested and juiced



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Warm the oven up to 350 degrees. Set aside a standard bundt cake pan that has been greased with cooking spray. 

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Beat the flour, sugar, baking powder, and salt together in a medium-sized bowl with a whisk. Set this bowl away. 

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Mix ricotta cheese and olive oil in a large bowl until frothy with a manual mixer. Should take 3–4 minutes.

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Beat each egg after adding. Add dry ingredients and mix. Add lemon zest and juice to grated zucchini.

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Pour batter into bundt. Bake until a toothpick inserted through the cake comes out clean, 50–55 minutes. Cool cake 10 minutes on wire rack. Cut pan after cooling.

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