This traditional Italian Zucchini Ricotta Ciambella is a slighly sweet and slighly dense bundt cake that's often served for breakfast. It also makes a great snack and is perfect with coffee or espresso. Be sure to whip the ricotta and olive oil until fluffy and light before adding the remaining ingredients.
Preheat oven to 350 degrees. Grease a standard bundt cake pan with cooking spray; set aside.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
In a large bowl, cream together the ricotta cheese and olive oil using a handheld mixer until the mixture is light and fluffy, about 3-4 minutes. Add in the eggs, one at a time, beating after each addition. Pour in the dry ingredients and mix until just combined. Fold in the grated zucchini, lemon zest and juice.
Pour the batter into prepared bundt cake pan. Bake for 50-55 minutes, or until toothpick inserted in cake comes out clean. Let the cake cool on a wire rack for ten minutes, then remove from pan and let cool completely before slicing.
This Zucchini Ricotta Bundt Cake is perfect to make ahead and stays moist for days. Store in an airtight container in the refrigerator for up to a week, or freeze for up to two months.
Recipe courtesy of This Italian Kitchen. Sign up for more recipes today at https://thisitaliankitchen.com