Don’t let the name fool you, this cake may be called invisible, but the flavor is anything but! Packed with thinly sliced zucchini that almost melt into the batter, this recipe is delicious. Whether you’re trying to sneak more veggies into your meals or simply looking for a quick dish, the invisible zucchini cake is your new secret weapon.
This will soon become your favorite dish for a light lunch or a picnic treat, even if you aren’t a fan of vegetables.
What Is Invisible Zucchini Cake?
Despite sounding like a David Copperfield trick, invisible zucchini cake, or gâteau invisible courgette if you want to sound très fancy, is a real and rather brilliant dish. The “invisible” part comes from the way the zucchini is cut, super thin, thanks to a mandoline slicer. So when it is baked, the slices fuse beautifully with the batter and seem to vanish into a creamy, custardy interior.
This version is a riff on the classic French invisible apple cake, but instead of fruit, we’re layering in zucchini, parmesan, and a hint of olive oil for richness.
Invisible Zucchini Cake Recipe
Ingredients:
- 2 medium zucchini (about 400 g), thinly sliced
- 3 large eggs
- 100 g (½ cup) sugar
- 1 tsp vanilla extract
- 40 g (⅓ cup) all-purpose flour
- 40 g (⅓ cup) cornstarch
- 1 tsp baking powder
- Pinch of salt
- 200 ml (¾ cup + 1 tbsp) milk
- 30 g (2 tbsp) melted butter (plus a little extra for greasing)
- Powdered sugar, for dusting
Instructions:
- Prep the zucchini
- Wash and trim the zucchini. Slice them very thinly using a mandoline or sharp knife. The thinner the slices, the better the “invisible” effect.
- Make the batter
- In a bowl, beat the eggs with sugar until pale and fluffy.
- Add vanilla extract and melted butter, mix well.
- Sift in flour, cornstarch, baking powder, and salt. Stir gently.
- Gradually whisk in the milk until smooth and runny (similar to crepe batter).
- Combine
- Add the thin zucchini slices to the batter and coat them well.
- Bake
- Preheat oven to 180°C (350°F).
- Grease and line a loaf pan or square baking dish with parchment.
- Pour in the mixture, pressing zucchini slices down so they spread evenly.
- Bake for 45–55 minutes, until golden on top and set in the center.
- Cool & Serve
- Let it cool completely before removing from the pan.
- Dust with powdered sugar. Slice and enjoy — you’ll hardly see the zucchini, but you’ll taste the moist, delicate cake.
✨ Tips:
- You can add a touch of cinnamon or lemon zest for extra flavor.
- For a savory twist, reduce sugar, skip vanilla, and add grated cheese and herbs.
