Zucchini Savory Ring Cake
A Flavorful, Moist & Cheesy Savory Cake Perfect for Any Meal
If you’re looking for a delicious way to enjoy fresh zucchini, this Zucchini Savoury Ring Cake is guaranteed to become one of your favourite homemade recipes. Light, fluffy, cheesy, and packed with vegetables, this savoury cake is ideal for breakfast, brunch, lunch, dinner, or even as a satisfying snack.
Unlike sweet cakes, this savoury version combines grated zucchini with cheese, herbs, eggs, and a tender batter to create a beautifully moist ring-shaped cake that’s bursting with flavour. Every bite offers the perfect balance of fresh vegetables, melted cheese, and aromatic herbs.
One of the best things about this recipe is its versatility. You can customise it with your favourite cheeses, herbs, vegetables, or even cooked bacon or chicken to make it heartier. It’s also a fantastic way to use up extra zucchini from the garden while sneaking more vegetables into your family’s meals.
Whether served warm from the oven with butter, alongside a fresh salad, or paired with a bowl of soup, this savoury ring cake is guaranteed to impress.
Preparation Time
Prep Time: 20 minutes
Cook Time: 45–50 minutes
Total Time: About 1 hour 10 minutes
Servings
Makes 10 servings
Ingredients
For the Cake
2 medium zucchini (about 2 cups grated)
2 teaspoons salt (for draining zucchini)
3 large eggs
½ cup olive oil
¾ cup milk
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon black pepper
½ teaspoon paprika
1 teaspoon salt (adjust to taste)
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons chopped parsley
2 tablespoons chopped chives or green onions
½ cup diced red bell pepper (optional)
2 tablespoons sunflower or pumpkin seeds for topping (optional)
Optional Add-Ins
Cooked bacon bits
Diced ham
Cooked shredded chicken
Crumbled feta cheese
Spinach
Sweet corn
Jalapeños
Mushrooms
Black olives
Equipment Needed
Ring (Bundt) cake pan
Large mixing bowl
Whisk
Box grater
Measuring cups
Rubber spatula
Cooling rack
Instructions
Step 1: Prepare the Zucchini
Wash the zucchini thoroughly.
Grate using the coarse side of a box grater.
Place the grated zucchini into a bowl and sprinkle with 2 teaspoons salt.
Allow it to sit for 15 minutes.
The salt helps remove excess moisture.
Transfer the zucchini into a clean kitchen towel and squeeze firmly until most of the liquid is removed.
This step is extremely important because watery zucchini can make the cake soggy.
Step 2: Prepare the Oven
Preheat oven to 350°F (175°C).
Grease a Bundt or ring cake pan generously with butter or cooking spray.
Lightly dust with flour.
Step 3: Mix the Wet Ingredients
In a large bowl whisk together the following:
Eggs
Olive oil
Milk
Whisk until smooth and creamy.
Step 4: Combine Dry Ingredients
In another bowl combine:
Flour
Baking powder
Baking soda
Garlic powder
Onion powder
Italian seasoning
Paprika
Pepper
Salt
Mix thoroughly.
Step 5: Make the Batter
Gradually fold the dry ingredients into the wet ingredients.
Mix gently.
Avoid overmixing.
The batter should be thick but smooth.
Step 6: Add Vegetables and Cheese
Fold in:
Grated zucchini
Mozzarella
Parmesan
Parsley
Green onions
Bell pepper
Mix until evenly distributed.
Step 7: Fill the pan.
Pour batter evenly into the prepared ring pan.
Smooth the top.
Sprinkle with seeds if using.
Step 8: Bake
Bake for 45–50 minutes.
The cake is done when:
The top is golden brown.
A toothpick inserted comes out clean.
The centre springs back when lightly touched.
Step 9: Cool
Let cool for 10–15 minutes.
Carefully invert onto a cooling rack.
Allow to cool another 10 minutes before slicing.
Serving Suggestions
This savoury cake is delicious served:
Warm with butter
With cream cheese
Alongside tomato soup
With Greek yogurt
As brunch with scrambled eggs
With grilled chicken
With fresh garden salad
As a picnic snack
As lunchbox slices
Toasted the next day
Recipe Notes
Always squeeze the zucchini well.
Fresh herbs provide the best flavour.
Avoid overmixing the batter.
Use freshly grated cheese for better melting.
A Bundt pan gives even baking and an elegant presentation.
Let the cake rest before slicing to help it hold together.
Helpful Tips
1. Remove Moisture
Extra moisture is the biggest reason savoury zucchini cakes become dense.
2. Don’t Skip Cheese
Cheese keeps the cake rich, flavourful, and tender.
3. Mix Gently
Overmixing develops gluten, making the cake tougher.
4. Test for Doneness
Insert a toothpick into the thickest part. If it comes out clean, it’s ready.
5. Cool Before Removing
Cooling prevents the cake from breaking apart.
6. Freeze for Later
Slice before freezing for easy grab-and-go meals.
Storage Instructions
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Freeze slices individually for up to 3 months.
Reheating
Microwave: 30–45 seconds
Oven: 300°F (150°C) for 10 minutes
Air fryer: 3–5 minutes
Nutritional Information (Approximate Per Serving)
Calories: 255
Protein: 11 g
Carbohydrates: 17 g
Fat: 16 g
Saturated Fat: 5 g
Fiber: 2 g
Sugar: 3 g
Sodium: 420 mg
Calcium: 220 mg
Vitamin A: 12% DV
Vitamin C: 20% DV
Potassium: 290 mg
Health Benefits
1. Rich in Vegetables
Zucchini adds vitamins, minerals, antioxidants, and fibre while keeping the cake moist.
2. Good Source of Protein
Eggs and cheese provide protein that supports muscle maintenance and helps keep you full.
3. Calcium for Bone Health
Mozzarella and Parmesan contribute calcium for healthy bones and teeth.
4. Heart-Friendly Fats
Olive oil supplies mostly monounsaturated fats, which can support heart health when used as part of a balanced diet.
5. Supports Digestion
The zucchini and herbs add dietary fibre that promotes healthy digestion.
6. Versatile Meal Option
This savoury cake works for breakfast, lunch, dinner, or snacks, making meal prep easier.
7. Family-Friendly
It’s a tasty way to encourage children and picky eaters to enjoy more vegetables.
8. Great for Meal Prep
The cake stores and reheats well, making it convenient for busy weekdays.
Frequently Asked Questions (Q&A)
Q1. Can I make this gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend designed for baking.
Q2. Can I use yellow squash instead of zucchini?
Absolutely. Yellow summer squash works just as well and has a similar texture.
Q3. Can I prepare it ahead of time?
Yes. Bake it a day in advance and refrigerate. Reheat slices before serving for the best texture.
Q4. Why did my cake turn out soggy?
The most common cause is not squeezing enough moisture from the grated zucchini before mixing it into the batter.
Q5. Can I freeze leftovers?
Yes. Wrap individual slices well and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q6. What cheese works best?
Mozzarella provides a gooey texture, while Parmesan adds a savoury, nutty flavour. Cheddar, Gruyère, or feta are also excellent choices.
Q7. Can I add meat?
Yes. Cooked bacon, diced ham, shredded chicken, or turkey can be folded into the batter for a heartier version.
Q8. How do I know when it’s fully baked?
A toothpick inserted into the centre should come out clean or with just a few moist crumbs, and the top should be golden brown.
Q9. Can I bake this in a loaf pan?
Yes. A standard loaf pan works well, though the baking time may increase to 55–65 minutes depending on the pan size.
Q10. What can I serve with it?
Pair it with a crisp green salad, roasted vegetables, tomato soup, Greek yoghurt, or a fresh herb dip for a complete and satisfying meal.
This SavouryZucchini Ring Cake is a delicious way to transform simple pantry staples and fresh zucchini into a beautiful, wholesome dish. With its fluffy texture, cheesy flavour, and endless customisation options, it’s perfect for family meals, entertaining guests, or preparing ahead for busy days. Every slice delivers comforting homemade goodness with the added benefit of nutritious vegetables, making it a recipe you’ll want to bake again and again.