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Zucchini Ricotta Bundt Cake | Ciambella

Zucchini Ricotta Bundt Cake is a fun take on a traditional Italian Ciambella breakfast cake. Made with ricotta cheese, zucchini, and lemon, this slightly sweet and dense cake is the perfect breakfast treat or midday snack that you’ll crave!

Zucchini Ricotta Cake on a plate with lemon and zucchini next to it.

Zucchini Ricotta Bundt Cake may just be the most perfect way to start your day! This incredibly moist and slightly dense cake stays fresh for days and is so full of delicious flavors and a hint of lemon.

Serve this cake with a hot cup of coffee or espresso and you are set. I like to store mine in a glass domed cake stand on the table for all to see. You can slice and refrigerate this cake in an airtight container for up to a week. It will continue to stay moist thanks to the zucchini and ricotta in it.

Slice of cake removed from the zucchini ricotta bundt cake.

This traditional Italian breakfast cake is often referred to as a Ciambella (ring-shaped cake). A Ciambella can either be savory or sweet. However, the sweet versions are not super sweet like American pastries. Which is why this Ciambella is perfect for breakfast.

If you love Ciambella bundt cakes, then you need to try these other takes on this classic Italian breakfast recipe:

Zucchini Ricotta Bundt Cake Recipe

This simple and delicious Ciambella is easy to make and comes together quickly. To start, you will need to grease a standard-sized bundt cake pan with cooking spray. If you don’t have a bundt pan, you can always use a springform pan or regular cake pan.

First, whisk together the dry ingredients in a bowl and set aside. Second, use your handheld mixer to cream together the olive oil and ricotta until the mixture is very smooth and slightly fluffy; this can take about 3-4 minutes. Beat in the eggs, one at a time, then stir in the dry ingredients.

When you add the grated zucchini, be sure to squeeze out all of the moisture first. Finally, add the zest and juice of one lemon. Lastly, pour the mixture into the prepared bundt pan and bake for 50-55 minutes.

Ciambella cooling on a wire baking rack.

Be sure to let the zucchini ricotta Ciambella cool completely before slicing. Also, if you wanted to dress it up a bit, you could make a simple lemon powdered sugar glaze and pour it over the top. For another classic Italian recipe, be sure to try my delicious Taralli Dolci cookies!

I hope you enjoy this simple and traditional Zucchini Ricotta Bundt Cake. Please comment below if you try and the recipe and let me know what you think. Enjoy!

overhead photo of zucchini ricotta bundt cake with a zucchini and lemons next to it.
Slice of cake removed from the zucchini ricotta bundt cake.
Print Recipe
5 from 8 votes

Zucchini Ricotta Bundt Cake Ciambella

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.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: Italian
Keyword: ciambella, Lemon Ricotta Bundt Cake, Zucchini Ciambella, Zucchini Ricotta Bundt Cake
Servings: 16 servings
Calories: 231kcal
Cost: 7-9


  • standard bundt cake pan


  • 2 cups all purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup sugar
  • 1 cup ricotta cheese, drained
  • ¾ cup olive oil
  • 4 large eggs
  • 1 medium zucchini, grated and squeezed dry
  • 1 lemon, zested and juiced


  • 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. 


Calories: 231kcal
Zucchini Ricotta Bundt Cake Pinterest Pin.
Recipe Rating


Tuesday 13th of September 2022

im making your cake rite now cant wait think ill put a lemon drizzle on it looks yummy


Wednesday 14th of September 2022

I hope you loved it!


Friday 2nd of September 2022

Trying to use an abundance of zucchini and ran across this recipe. Wow! It's a keeper. The texture and taste are unlike anything I've ever encountered. I followed the recipe exactly except I used a tube pan and baked for 45 minutes. After my initial taste test, I served it to 13 other people. 12 of them loved it. I did not call it a cake because that conjures up our American conception of what a cake's texture and taste should be. Glad to see a cranberry ciambella because I was wondering what to do when my zucchini is gone.

Luciana Whipple

Sunday 21st of March 2021

great recipe


Monday 29th of March 2021

So happy you like it! :)


Wednesday 27th of May 2020

I have all the ingredients and am going to make it today! Excited


Wednesday 27th of May 2020

this cake looks amazing! I don't cook with ricotta nearly enough