Tasty and Really Simple Invisible Zucchini Cake

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.

Pro Tips for the Best Invisible Zucchini Cake

• To get that signature “invisible” effect, your zucchini slices must be ultra-thin, like paper-thin. A mandoline slicer is non-negotiable here unless you’ve got the knife skills of a sushi chef.
• If your zucchini is particularly watery, consider salting the slices lightly and letting them sit for 10–15 minutes. Then, blot them with paper towels to avoid a soggy bake.
• Once the batter is ready, gently fold in your zucchini. You want every slice coated, but not broken.
• Pre-grated cheese often contains anti-caking agents that affect texture. Freshly grated Parmesan melts beautifully and adds a richer, nuttier flavor.
• Add a pinch of nutmeg, chopped fresh herbs, like thyme or basil, or even grated garlic for flavor. You can also toss in some shredded mozzarella or cheddar for a cheesier version.

Frequently Asked Questions

Why is it called "Invisible" zucchini cake?

Because once it’s baked, the layers of thinly sliced zucchini are almost impossible to see! The batter clings to them so closely that they practically dissolve into the texture.

Can I use other vegetables?

Sure! Thinly sliced carrots, potatoes, or even beets can work. Just make sure to adjust baking time and seasoning accordingly.

What can I serve it with?

This cake pairs beautifully with a crisp green salad, a dollop of Greek yogurt, or even a poached egg on top for a brunch moment.

Can I Freeze Invisible Zucchini Cake?

Freezing isn’t ideal for this dish. The high water content in zucchini can cause the cake to become mushy once thawed. If you must freeze it, wrap slices individually in plastic wrap and store in an airtight container. Reheat in the oven for the best texture.

How to Store Invisible Zucchini Cake

Let it cool completely, then store it in the refrigerator for up to 3 days. To reheat, simply pop it into a 160°C/320°F oven for 10–15 minutes. It’s also great cold, straight from the fridge.

How to Make Invisible Zucchini Cake

Step 1

Step 1

Using a mandoline slicer, cut your zucchini into ultra-thin rounds. Set them aside and try not to marvel too long at how pretty they look.

Using a mandoline slicer, cut your zucchini into ultra-thin rounds. Set them aside and try not to marvel too long at how pretty they look.

Step 2

Step 2

In a large bowl, mix together the eggs, flour, and baking powder.

In a large bowl, mix together the eggs, flour, and baking powder.

Step 3

Step 3

Pour the milk and olive oil into your flour base. Season generously with salt and pepper, and whisk everything until combined.

Pour the milk and olive oil into your flour base. Season generously with salt and pepper, and whisk everything until combined.

Step 4

Step 4

Toss your zucchini slices into the batter and mix gently to coat. You want each slice hugged in that mix.

Toss your zucchini slices into the batter and mix gently to coat. You want each slice hugged in that mix.

Step 5

Step 5

Transfer the zucchini mixture into a 20cm (8-inch) cake mold lined with parchment or lightly greased. Use a spatula to even out the top to avoid bumpy surfaces.

Transfer the zucchini mixture into a 20cm (8-inch) cake mold lined with parchment or lightly greased. Use a spatula to even out the top to avoid bumpy surfaces.

Step 6

Step 6

Sprinkle the parmesan evenly across the surface and bake in a preheated oven at 180°C/360°F for 50 minutes, or until the top is golden and set.

Sprinkle the parmesan evenly across the surface and bake in a preheated oven at 180°C/360°F for 50 minutes, or until the top is golden and set.

Step 7

Step 7

Let it rest, slice, and serve warm, room temp, or even chilled.

Let it rest, slice, and serve warm, room temp, or even chilled.