Savory Zucchini Blossom Cake

This zucchini blossom cake is a light yet flavorful dish, perfect for summer gatherings or as a colorful appetizer. With tender zucchini flowers, creamy mozzarella, and a touch of Parmesan, it delivers a beautiful mix of textures and flavors that everyone will love. Ideal for brunch, picnics, or as a vibrant side for dinner.

Why Everyone Will Love This Recipe

• Fresh and vibrant flavors from zucchini blossoms.
• Soft and creamy interior thanks to mozzarella and milk.
• Easy to make with simple pantry ingredients.
• Perfect for family meals or a holiday spread.

What Is the Dish?

The zucchini blossom cake is a baked Italian specialty featuring fresh squash blossoms. Traditionally enjoyed in late spring and summer when blossoms are abundant, it’s a rustic yet elegant comfort food. While zucchini blossoms are often fried, this baked version keeps it lighter while highlighting their delicate flavor.

Cooking Tips

• Choose fresh blossoms: They should be bright orange-yellow and unwilted.
• Drain mozzarella well to prevent excess moisture in the tortino.
• Serve warm or at room temperature for the best flavor.
• Optional twist: Add chopped herbs like basil or mint for extra freshness.

Frequently Asked Questions

Can I Make This Cake Ahead of Time?

Yes! You can prepare the batter and refrigerate it for up to 6 hours before baking.

Can I Use Other Cheeses Instead of Mozzarella?

Absolutely—try provolone for a stronger flavor or fontina for a creamier texture.

What Can I Use If I Can’t Find Zucchini Blossoms?

Thinly sliced zucchini or baby spinach can be used as a substitute.

How Do I Know When the Cake Is Done?

It should be golden on top and set in the center—test with a toothpick; it should come out clean.

Is This Cake Gluten-Free?

Not with the standard recipe, but you can replace the all-purpose flour with a gluten-free blend.

How to Store

Allow the tortino to cool completely, then wrap tightly in foil or place in an airtight container. Store in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

How to Freeze

Wrap the fully cooled tortino in plastic wrap, then in foil. Freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven before serving.

How to Make Savory Zucchini Blossom Cake

Step 1

Step 1

Preheat oven to 400°F (200°C), fan setting. Grease and line a 9-inch (22 cm) round pan with parchment paper.

Preheat oven to 400°F (200°C), fan setting. Grease and line a 9-inch (22 cm) round pan with parchment paper.

In a bowl, beat the eggs with Parmesan and a pinch of salt.

Step 2

Step 2

In a bowl, beat the eggs with Parmesan and a pinch of salt.

Add milk and mix until combined.

Step 3

Step 3

Add milk and mix until combined.

Gently clean zucchini blossoms, removing pistils. Chop most of them, reserving a few whole for garnish. Add chopped blossoms to the egg mixture.

Step 4

Step 4

Gently clean zucchini blossoms, removing pistils. Chop most of them, reserving a few whole for garnish. Add chopped blossoms to the egg mixture.

Stir in diced mozzarella.

Step 5

Step 5

Stir in diced mozzarella.

Sift flour with baking powder, then fold into the mixture until just combined.

Step 6

Step 6

Sift flour with baking powder, then fold into the mixture until just combined.

Pour batter into the prepared pan.

Step 7

Step 7

Pour batter into the prepared pan.

Arrange reserved whole blossoms decoratively on top.

Step 8

Step 8

Arrange reserved whole blossoms decoratively on top.

Bake for 20 minutes, or until golden and set.

Step 9

Step 9

Bake for 20 minutes, or until golden and set.

Let cool slightly before unmolding. Serve warm or at room temperature.