Light, tender, and packed with vegetables, this “invisible” zucchini cake became a viral sensation for a reason. Made in the air fryer, it’s simple, quick, and turns a few humble ingredients into a deliciously rustic savory dish.
A touch of Parmigiano Reggiano adds depth, while a small sautéed onion gives the mixture that home-baked aroma and flavor. You can customize it endlessly — think of it as a smart way to use up leftover vegetables in your fridge.
Try it: Speck and Provola Potato Crumble Pie, Baked the Air Fryer Way
Zucchini “Invisible” Cake in the Air Fryer
Ingredients
Equipment
Method
- Slice the onion finely and sauté in a small pan with olive oil and a pinch of salt until soft and golden. Set aside in a large mixing bowl.
- Wash the zucchinis, trim the ends, and slice thinly using a mandoline.
- Add eggs, Greek yogurt, salt, and pepper to the bowl with the onion. Whisk to combine, then add potato starch, baking powder, and Parmigiano. Mix until smooth.
- Fold in the zucchini slices, ensuring they are evenly coated.
- Pour the mixture into a greased baking pan suitable for the air fryer. Smooth the surface and brush lightly with olive oil.
- Air fry at 340°F (170°C) for about 40 minutes, checking after 20–25 minutes. If the top browns too quickly, cover loosely with foil and continue cooking until set.
- Let cool slightly before serving warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the air fryer at 320°F (160°C) before serving.
Extra Tips
If you prefer a non-gluten-free version, you can replace potato starch with all-purpose flour. The texture will be slightly denser but still soft.
Keep an eye on the cooking time: the outer crust tends to brown faster in the air fryer, while the inside may remain softer. If needed, cover the cake halfway through cooking to ensure an even result.
For a richer twist, add small cubes of speck or pancetta to the batter. It balances beautifully with the sweetness of zucchini and onion.
Since 2012, I’ve been sharing life through the things I love most — cooking, traveling, observing, and writing. I do it with the curiosity of someone who’s always learning, and the joy of sharing something real and heartfelt
