This cake has just a hint of zucchini. The almond extract contributes a nutty flavor. It’s a delight for breakfast or tea, and a lovely dessert with fresh berries. Refrigerate leftovers and keep for up to 3 days.
Makes
1 loafIngredients
- Cooking spray
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups whole-milk ricotta cheese at room temperature
- 1 cup sugar
- ¾ cup butter at room temperature
- 3 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup shredded zucchini about 1 medium zucchini
Instructions
- Preheat the oven to 325°. Spray or grease an 8 1/2- by 4 1/2 inch loaf pan. Line the bottom of the pan with parchment paper.
- Whisk together the flour, baking powder, and salt in a small bowl until thoroughly combined, about 30 seconds. Use an electric mixer to cream together the ricotta, sugar, and butter in a large bowl until light and fluffy, 6–7 minutes. Beat in the eggs one at a time, beating well after each addition. Continue beating until smooth, about 2 minutes more. Stir in the vanilla and almond extracts.
- With a silicone spatula, fold half of the dry ingredients into the wet ingredients until just combined. Repeat with remaining dry ingredients, scraping the bottom of the bowl to incorporate any hidden flour. Fold in the zucchini. Pour the batter into the prepared pan, smooth the top, and tap the pan lightly on the counter to release any air bubbles.
- Move the pan to a baking sheet and bake for 70–75 minutes, until a knife inserted in the center comes out nearly clean, with just a couple of crumbs. Cool the cake in the pan for about 30 minutes, loosen from the pan by running a knife around the edges, and invert onto a wire rack to cool completely before serving.
