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Zucchini Ricotta Bundt Cake Ciambella Recipe


    Hey there, fellow food enthusiast! Are you ready to embark on a culinary adventure that combines the goodness of zucchini and the creaminess of ricotta into a delectable treat? Well, you’re in for a treat because today, I’m going to share with you a mouthwatering recipe for Zucchini Ricotta Bundt Cake Ciambella. This delightful dessert is not only scrumptious but also packed with wholesome ingredients that will make your taste buds dance with joy. So, let’s dive right in and discover the magic of this Italian-inspired dessert!

    Unraveling the Ingredients

    Before we delve into the baking process, let’s take a quick look at the ingredients you’ll need to create this heavenly Zucchini Ricotta Bundt Cake Ciambella.


    2 cups grated zucchini

    1 ½ cups all-purpose flour

    1 cup ricotta cheese

    ¾ cup granulated sugar

    ½ cup vegetable oil

    3 eggs

    2 teaspoons baking powder

    1 teaspoon vanilla extract

    ½ teaspoon salt

    Zest of one lemon

    Mixing Magic in the Batter

    Now that we have all our ingredients ready, it’s time to whip up the batter for our Zucchini Ricotta Bundt Cake Ciambella. Follow these simple steps to create a masterpiece in your kitchen:

    Preheat and Prepare: Preheat your oven to 350°F (175°C) and generously grease a bundt cake pan with butter or non-stick cooking spray.

    Combine Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

    Beat the Wet Ingredients: In another bowl, beat together the ricotta cheese, sugar, and vegetable oil until smooth and creamy. Add in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

    Incorporate Zucchini: Gently fold in the grated zucchini until evenly distributed throughout the batter.

    Blend Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as it can result in a dense cake.

    Pour and Bake: Pour the batter into the prepared bundt cake pan and spread it out evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

    The Sweet Aroma of Baking

    As your Zucchini Ricotta Bundt Cake Ciambella bakes in the oven, your kitchen will be filled with the irresistible aroma of fresh ingredients coming together to create something truly special. Take a moment to savor the anticipation of indulging in a slice of this heavenly cake.

    Serving Suggestions

    Once your Zucchini Ricotta Bundt Cake Ciambella is done baking and has cooled slightly, it’s time to serve up slices of pure delight. Here are a few serving suggestions to elevate your dessert experience:

    Dust with powdered sugar for a touch of sweetness.

    Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

    Garnish with fresh berries or a sprig of mint for a pop of color and flavor.


    In conclusion, the Zucchini Ricotta Bundt Cake Ciambella is a delightful dessert that seamlessly blends the freshness of zucchini with the richness of ricotta cheese. With its moist and tender crumb, subtle hints of lemon zest, and creamy texture, this cake is sure to become a favorite among family and friends. So, why wait? Gather your ingredients and let’s start baking this irresistible treat today!


    1. Can I use whole wheat flour instead of all-purpose flour?

    Absolutely! Whole wheat flour can be substituted for all-purpose flour in this recipe for a healthier twist. Just keep in mind that the texture and flavor may vary slightly.

    2. Can I freeze leftover Zucchini Ricotta Bundt Cake Ciambella?

    Yes, you can freeze any leftover cake slices for up to three months. Simply wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe container.

    3. Can I add nuts or chocolate chips to the batter?

    Certainly! Feel free to customize your Zucchini Ricotta Bundt Cake Ciambella by adding chopped nuts, chocolate chips, or even dried fruit to the batter for extra flavor and texture.

    4. How long will the cake stay fresh?

    When stored in an airtight container at room temperature, the Zucchini Ricotta Bundt Cake Ciambella will stay fresh for up to three days. For longer storage, refrigerate the cake for up to one week.

    5. Can I make this recipe gluten-free?

    Yes, you can easily make this recipe gluten-free by using a gluten-free all-purpose flour blend. Just ensure that all other ingredients are also gluten-free to accommodate dietary restrictions.

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