Invisible Zucchini Cake

Hello friends,

Here’s a recipe I’ve been wanting to try for a long time and, as is often the case, I wonder why I waited so long!!

Here is the invisible zucchini cake.

Why this invisible zucchini cake is really amazing

This recipe truly has everything going for it! Here are the main advantages:

• it’s inexpensive,
• it’s quick and easy to make,
• it’s vegetarian,
• it’s seasonal,
• it’s not too high in calories
• and most of all, it’s delicious!

You can enjoy your invisible zucchini cake hot, warm, or cold—whatever you prefer!

I’ve already shared another “invisible” style recipe, and you loved it! It’s my invisible apple cake. This one follows exactly the same concept.

The benefits of zucchini

Zucchini is a must-have summer vegetable—light, flavorful, and extremely beneficial to your health. Composed of over 90% water, it’s low in calories, making it a great ally for those seeking a healthy, balanced, and light diet.

Rich in gentle fiber, zucchini supports intestinal transit without irritating sensitive guts. It’s also an excellent source of vitamins: vitamin C, an antioxidant, helps strengthen the immune system, while vitamin B9 (or folic acid) is essential for cell renewal, especially for pregnant women. It also contains provitamin A, which is great for the skin and eyesight.

Zucchini is especially interesting from a mineral standpoint. It contains potassium, which helps regulate blood pressure, as well as magnesium, calcium, and phosphorus—essential for the proper functioning of the nervous and muscular systems.

Another advantage: its thin skin, especially when eaten young, is completely edible and full of nutrients. It’s best to eat it unpeeled after a good wash. In the kitchen, zucchini is extremely versatile. Raw, cooked, grated, sliced, in soups, casseroles, stuffed, or even in desserts—it suits all your cravings.

Lastly, it’s easy to grow and yields generously, making it a favorite garden vegetable. Zucchini is therefore a healthful, economical, and culinary asset that should not be overlooked!

My tips for choosing your zucchinis

For both flavor and presentation, I recommend using different varieties of zucchini. Here I used green zucchinis (the classic ones), white ones, and yellow ones. I would have liked to find some “courgettes niçoises”, but unfortunately, my greengrocer hadn’t received any yet…

The “courgette niçoise” is an old variety typical of the Nice region (you guessed it) and much appreciated in Provençal cooking. It’s distinguished by its small size, slightly rounded cylindrical shape at the ends, and tender green skin sometimes marbled with lighter shades. Its flesh is fine, sweet, low in water, and not bitter, making it especially tasty and suited to many preparations. It has a very mild flavor that I particularly enjoy.

This variety is a staple in traditional Niçoise cuisine. You’ll find it in the famous ratatouille, stuffed vegetables, or simply sautéed with garlic and herbs from Provence. Its delicate texture also makes it perfect raw, finely sliced as a carpaccio or in salads.

My recommendations for making a perfect invisible zucchini cake

In my opinion, there are two essential points to consider if you want to fully enjoy this recipe.

First, slicing the zucchini

I recommend slicing your zucchini with a mandoline. It’s really the tool that makes all the difference here. It’s important to have thin and evenly cut slices. The mandoline is clearly your best friend for that. Then, just coat your slices with the cake batter, making sure all of them are covered with a bit of it.

Second, the choice of baking dish

What’s great about this recipe is that, whether eaten cold, warm, or hot, the cake never feels dry. Thank you, zucchini full of water!! Another reason for this great result is the choice of the baking pan. I recommend choosing one that gives your cake some depth—here I used a 20 cm round cake pan. Alternatively, you can also use a 24 cm loaf pan. That might actually be a better option if you’re serving your invisible zucchini cake as an appetizer.

The essential tools

A mandoline,
A mixing bowl,
A whisk,
A cheese grater,
And a 20 cm round cake pan.

That’s it, I’ve told you everything. You can now head to the kitchen to make your invisible zucchini cake!

The recipe, Chef!

Print Recipe

Invisible Zucchini Cake

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dinner – vegetarian

Serves: 6 Difficulty: Easy Price: $

Prep Time: 10 min – Cooking Time: 1 hour

Ingredients

• Voici la traduction fidèle en anglais de la liste d’ingrédients, en respectant le style d'origine :
• ---
• 700 g of zucchini
• 4 eggs
• 150 g of flour
• 20 g of olive oil
• 100 g of milk
• 1 garlic clove
• 100 g of Parmesan
• 10 basil leaves
• 2 sprigs of fresh thyme
• 1 teaspoon of salt
• A good pinch of pepper

Instructions

1

Preheat your oven to 180°C (356°F).

2

Slice your zucchinis into thin rounds using a mandoline.

3

Mix the eggs with the flour, then add the oil, milk, grated garlic clove, grated Parmesan, finely chopped basil, and thyme leaves. Mix well.

4

Season with salt and pepper.

5

Pour the mixture over the zucchini slices and mix thoroughly so that all the slices are well coated with the batter.

6

Pour into your baking pan and smooth the surface with a spatula.

7

Bake for one hour.