Savory Zucchini & Ricotta Ciambella Cake

Savory Zucchini & Ricotta Ciambella Cake.

Savory Zucchini & Ricotta Ciambella Cake


For 10 Person(s)

For the Ciambella:

  • 1 large zucchini
  • 3 large eggs
  • 1/3 cup olive oil
  • 3/4 cup ricotta
  • 1/4 cup whole milk
  • 3/4 cup all purpose flour
  • 1 1/2 teaspoons Baking Powder
  • 4 ounces Pancetta or Prosciutto (I used Pancetta), cut into small cubes
  • 4 ounces Fontina or Mozzarella, cut into small cubes
  • 1/2 cup packed mint or basil leaves (I used Mint) minced


  1. Preheat your oven to 350 degrees.
  2. Spray a tube pan or angel food pan with baking spray. Set aside.
  3. Trim the ends of the Zucchini. Using a cheese grater grate the zucchini into a bowl. Squeeze out all the excess moisture. Set aside
  4. Add the eggs to a mixing bowl and using an electric mixer beat them on medium speed. Add in the oil, ricotta and milk. Beat until well incorporated.
  5. Beat in the flour and baking powder until just absorbed.
  6. Fold in the pancetta, cheese, zucchini and mint until fully incorporated.
  7. Pour the batter into the prepared pan and bake for 40-50 minutes, or until the cake has set. Cool to room temperature before serving.
  8. *Can be served cold or at room temperature




Monday, 18 May 2020
This was really yummy!! - minx007
Friday, 08 May 2020
I made this yesterday (first time making a savory ciambella) and it was so yummy with the zucchini, ...
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- pazzaragazza