This savory cousin of the classic apple invisible cake uses only enough batter to hold an abundance of paper-thin zucchini slices together. In the oven, the squash settles into delicate strata while creamy chèvre and fresh herbs seem to disappear between the layers.
The finished loaf is rustic at the edges but surprisingly elegant when sliced. Serve it warm or at room temperature for brunch, a summer lunch, or alongside a crisp salad.
THE RECIPE
Zucchini and Chèvre Invisible Cake
Prep30 min
Bake1 hr 15 min
Total2 hrs
Yield8 servings
Ingredients
Instructions
- Center a rack in the oven and preheat to 375°F (190°C). Coat an 8½-inch loaf pan with baker’s spray or butter, flour it, and tap out the excess. Line the bottom and long sides with parchment, leaving an overhang. Set the pan on a baking sheet.
- Using a mandoline or sharp knife, slice the zucchini into very thin rounds that bend without breaking. You should have about 8 cups of slices.
- In a bowl large enough to hold all the ingredients, whisk together the flour, salt, baking powder, and pepper.
- In another bowl, whisk together the eggs, milk, and olive oil. Pour the wet ingredients over the dry ingredients and stir with a flexible spatula until smooth; the batter will be thick and pancake-like. Stir in the herbs.
- Add the zucchini slices and keep folding and turning until every slice is lightly coated. Gently fold in the goat cheese.
- Scrape the mixture into the prepared pan, pressing down and settling the slices so the batter fills the corners. Rap the pan against the counter and dust the top with Parmesan, if using.
- Bake for about 75 minutes, until evenly puffed and deeply golden and a tester inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil.
- Cool in the pan for 15 minutes. Run a knife around the short edges, then use the parchment to lift the cake onto a rack. Let it rest until warm or room temperature before slicing.
- Cut with a serrated knife to reveal the delicate zucchini layers. Serve as a light lunch, brunch dish, appetizer, or side.
Tips and Storage
- A mandoline creates the flexible, nearly translucent zucchini slices that give this cake its layered texture.
- Choose a tangy, fairly firm goat cheese. Feta, ricotta salata, or low-moisture mozzarella can also work.
- Do not worry if the zucchini seems excessive; keep folding until the thin coating of batter reaches every slice.
- Let the loaf rest before cutting so the layers hold together cleanly.
- Refrigerate covered for up to 2 days. Bring to room temperature or reheat gently before serving.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.