I love zucchini, so when I find a new recipe using it, I often try it. Recently, while reviewing a zucchini cookbook, I ran across a recipe for Zucchini Ricotta Pound Cake. I had all of the ingredients on hand and adapted the recipe slightly. The end result was a moist and delicious cake that can be served as is without frosting, or toasted for breakfast. It is also perfect for pairing with fresh fruit.


8 Serving

1 3/4 cups ricotta cheese
3/4 cup softened butter
1 cup sugar
3 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

1. Preheat the oven to 325°F.
2. Spray a small (half size) 8" Bundt pan with non-stick spray with flour, such as Baker's Joy. You can also use a standard loaf pan if you don't have a half-size Bundt pan.
3. Cream the ricotta, butter, and sugar until light.
4. Add the eggs and beat until well-combined.
5. Mix in the zucchini and extracts.
6. Place a fine strainer over the zucchini mixture, measure in the dry ingredients, and shake through.
7. Mix on low speed until combined.
8. Pour the batter evenly into the prepared Bundt pan.
9. Bake 65-70 minutes or until the cake begins to pull away from the sides of the pan and when a toothpick inserted into the center comes out clean.
10. Remove from the oven and let sit 5 minutes.
11. Invert onto a cooling rack and let cool thoroughly before slicing.

Amount Per Serving
Calories 462 Calories from Fat 237
Percent Total Calories From: Fat 51% Protein 10% Carb. 39%

Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 16 g
Cholesterol 154 mg
Sodium 478 mg
Total Carbohydrate 45 g
Dietary Fiber 0 g
Sugars 25 g
Protein 11 g

Vitamin A 21% Vitamin C 0% Calcium 0% Iron 4%