The invisible zucchini loaf cake is my secret weapon when I want to eat well without spending hours in the kitchen.
It’s easy, quick, economical, and packed with vegetables, just how I like it.
A clever recipe that also looks great on the table.
Invisible because the batter almost disappears, leaving the main stars of this dish, the zucchinis!
And the best part is that nobody realizes they are eating mostly vegetables
It’s a mix between a savory pie and a casserole. The zucchinis are sliced very thin and dipped in the light batter, and in the center of the loaf, I created a soft heart with mozzarella, resulting in a moist and rich dough.
It’s excellent both warm and at room temperature and can serve as an appetizer, side dish, or main course.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for preparing the invisible zucchini loaf cake
- 1.3 lbs zucchini
- 2 eggs
- 2 1/2 oz type 1 flour
- 1 oz chickpea flour
- 1/2 cup milk
- 1 3/4 oz grated parmesan
- to taste fine salt
- 1 tsp instant yeast for savory preparations
Tools
- 1 Mandolin
- 1 Loaf Pan
- 1 Spatula
- 1 Parchment Paper
- 1 Whisk
Steps for preparing the invisible zucchini loaf cake
For perfect preparation WATCH THE VIDEO RECIPE
Start by washing the zucchinis under running water, dry them, and remove the ends
With a mandolin slice them into thin rounds
In a bowl, crack the eggs and beat them with the fine salt using a hand whisk. Then add the type 1 flour, sifted, and the chickpea flour, if you don’t have it at home, you can use only type 1 flour and finally, the instant yeast.
Mix well until you get a smooth batter
Then add the zucchinis and mix everything well.
Line a loaf pan with parchment paper and pour half of the mixture, level it with the help of a spatula, fill with the mozzarella cut into pieces, slightly compact it and cover with the remaining half.
Bake at 356°F (180°C) for 50-60 minutes in a static oven. Before removing, do the toothpick test. In an air fryer, at 347°F (175°C) for 30 minutes
Once cooking is done, remove from the oven and let it cool slightly.
Then flip it over, remove the parchment paper, and the invisible zucchini loaf cake is ready to be served sliced and… enjoy!
Tips and Storage
Some varieties release a lot of water. If you see they are moist, leave them for 10 minutes with a pinch of salt, then pat them with a paper towel. This way, the loaf won’t be watery.
Store the loaf in the fridge in an airtight container or wrapped in plastic wrap for two days
You can freeze it for up to 2 months.
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FAQ (Questions and Answers)
Can I omit the mozzarella?
Yes, you can make it without or fill it with diced cooked ham or sun-dried tomatoes
What flour can I use if I am gluten intolerant?
You can use rice flour, buckwheat flour, chickpea flour (for a rustic touch), or a gluten-free mix for savory pies. The result remains excellent!
Can it be made without cheese?
Yes, you can replace parmesan and mozzarella with herbs or with the filling I recommended in the previous question
Can I use all-purpose flour?
Yes, but I always recommend type 1 or 2 as they are less refined and retain the properties of the grain compared to all-purpose
