With the arrival of spring, it’s time to embrace the abundance of fresh, seasonal produce. Zucchini is one of the stars of the season, and this light, moist cake recipe is the perfect way to celebrate it. It’s easy to make, full of flavor, and incredibly versatile—whether you’re packing it for a picnic or serving it for a light lunch.
The Magic of “Invisible” Cake
You might be wondering, what exactly is an “invisible” cake? This unique name refers to the way the vegetables, or fruits, are sliced so thinly that they essentially disappear into the batter during baking, giving the cake an ultra-light texture. Originating from Japan with the “invisible apple cake,” the concept has taken on a life of its own, especially in savory versions like this one. The result? A delightful balance of moistness, subtle vegetable flavors, and a gorgeous texture that’s perfect for any springtime gathering.
In this recipe, zucchini takes center stage, paired with a touch of feta, sun-dried tomatoes, and two types of flour for the perfect consistency. It’s simple, nutritious, and just a little bit magical.
How to Make the Perfect Spring Zucchini Cake
Start by finely grating two medium zucchinis and set them aside. In a large mixing bowl, beat two eggs with 80g of milk, a pinch of salt, a teaspoon of curry powder, and a teaspoon of garlic powder. Then, sift in 70g of wheat flour and 30g of chickpea flour, mixing well to avoid any lumps. Add the grated zucchini, one-third of a block of crumbled feta, and six sun-dried tomatoes chopped into small pieces. Pour the mixture into a lightly greased or lined loaf pan, and bake at 180°C (350°F) for about 45 minutes.
Once it’s baked, let it cool slightly before serving—or chill it in the fridge for a few hours for an even more refreshing taste. This cake is ideal for a picnic or as part of a light, healthy lunch alongside a crunchy salad.
Make It Your Own: Customizing the “Invisible” Cake
One of the best things about this savory cake is its adaptability. The base recipe can be modified depending on what ingredients you have on hand or your personal preferences. Don’t like feta? Try ricotta, goat cheese, or even leftover shredded cheese. For a 100% plant-based version, swap the cheese for smoked tofu, tempeh, or homemade vegan cheese.
You can also experiment with the vegetables based on the season: use grated carrots or beets in winter, pumpkin in fall, or leeks and spinach in the summer. If you’re out of chickpea flour, you can substitute whole wheat flour, buckwheat flour, or even a bit of almond flour for a creamier texture.
Add some mustard, lemon juice, or freshly chopped herbs like coriander, mint, or basil to infuse extra flavor into the batter. For the topping, sprinkle seeds such as sunflower, pumpkin, or poppy seeds, or add a drizzle of olive oil or a dash of breadcrumbs for a crunchy finish.
Serve it warm or chilled, with a yogurt dip, tahini-lemon sauce, or a fresh herb salad, and you have a dish that’s as comforting as it is customizable.
Why This Cake Will Be Your Go-To Spring Recipe
This airy zucchini cake is an ideal addition to your spring repertoire. It’s light enough for warm weather meals, while still satisfying enough for any time of day. Whether you’re making it for a spring picnic or a casual lunch, its flavor and flexibility will quickly make it a staple in your kitchen. Plus, it’s a great way to sneak in some vegetables without sacrificing taste—what’s not to love about that?