Savory Mac and Cheese with Gouda and Bacon
There’s something about the smell of baking zucchini that always takes me back. Maybe it’s because my grandma used to make a similar cake, or maybe it’s just how effortlessly delicious and comforting it feels right out of the oven. I always do this when I want a sweet treat that feels a little special but doesn’t require fuss — this zucchini upside-down cake is a total game changer. It’s surprisingly simple, packed with tender zucchini and a hint of caramelized goodness on top, and just sweet enough to satisfy that craving at bedtime without overdoing it. Honestly, I made it the first time on a whim, and my kids asked for seconds — not something they usually do for veggies, right? It’s kind of like a marriage between a cozy cake and a golden skillet dessert, and I promise, once you try it, it’ll become part of your regular lineup. Trust me, this ones’ a lifesaver on busy nights when you want something homemade and warm, but don’t want to fuss in the kitchen for hours. Plus, it’s a sneaky way to get more greens into everyone’s diet!
What is a Zucchini Upside Down Cake?
Think of this as the lovechild of a classic upside-down cake and a veggie-heavy loaf. It’s essentially a moist, tender cake layered with caramelized zucchini slices that get beautifully browned on top, creating a melt-in-your-mouth topping. The name might sound fancy, but it’s super straightforward — just like flipping a skillet of caramelized fruit, you pour a sugar-butter mixture in a baking pan, arrange your zucchini slices over it, pour batter on top, and bake. Once it’s ready, you invert the whole thing to reveal a gorgeous, shiny, slightly caramelized topping. It’s a celebration of summer’s bounty at its simplest. I’ve tested this with different zucchinis, and honestly, young, small zucchinis with firm flesh give the best results — but honestly, anything in the fridge works in a pinch! It’s a cake that feels fancy but is truly one of the easiest things you can whip up for brunch, dessert or even an afternoon snack.
Why you’ll love this recipe?
What I love most about this zucchini upside-down cake is how it combines a few of my favorite things — the sweetness of a cozy dessert, the freshness of zucchini, and a caramel-like richness that makes it impossible to resist. First off, the flavor? Oh, it’s a delicate balance of buttery, caramelized goodness with the mild vegetal sweetness of zucchini. It’s honestly like a sweet bread with an upgrade. Plus, it’s incredibly simple to make. I’ve made this countless times, and I swear, it only takes about 15 minutes of prep before you pop it in the oven. No fancy equipment needed, and it’s budget-friendly with pantry staples. And the best part? It’s so versatile. Serve it warm with a dollop of whipped cream, pair it with a scoop of vanilla ice cream, or just enjoy it on its own. This cake has become a staple at my house because it’s a hit with everyone — kids, grown-ups, my friends — and it’s perfect when you want something sweet but still feel good about eating it. You can even switch the toppings — a sprinkle of chopped nuts, a drizzle of honey, or a dusting of powdered sugar — whatever suits your mood.
How do I make Zucchini cake upside down?
Quick Overview
This cake is almost embarrassingly easy. First, you caramelize sugar and butter in a round baking pan, then layer thin slices of zucchini over that. While the filling cools just a tad, you mix together a simple vanilla batter, pour it over the zucchini, and bake until golden and fluffy. When it comes out of the oven, you just flip the whole thing onto a plate — and voilà, you have a stunning, sweet-tangy upside-down cake bursting with flavor. I love how fast this comes together, especially since most of the work is just slicing and mixing. It’s a showstopper that tastes like it took hours, but really, it’s just minutes of prep and a quick bake.
Ingredients
For the Caramel Base:
– 1/2 cup unsalted butter (preferably homemade or high-quality for that rich flavor)
– 3/4 cup packed brown sugar (light or dark, depending on your preference)
– 1 teaspoon vanilla extract
– Pinch of salt
For the Zucchini Layer:
– 2-3 small zucchinis, sliced very thin (a mandoline makes this so much easier)
– Optional: a sprinkling of cinnamon or ginger for extra warmth
For the Cake Batter:
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup milk (I sometimes replace this with almond milk for a dairy-free version that’s just as good!)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (180°C). Grease a 9-inch round cake pan thoroughly — I like to use butter and a sprinkle of flour. Set aside. It’s super important to prep the pan well so the cake flips out cleanly — trust me, I learned this the hard way on my first attempt!
Step 2: Make Caramel Layer
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, vanilla, and salt until it’s smooth and bubbling — take about 2-3 minutes. Pour this warm caramel mixture into the prepared pan, spreading it evenly. Arrange the thin zucchini slices over the caramel, slightly overlapping if needed. The goal is to fit them snugly so they caramelize beautifully and create that stunning top.
Step 3: Prepare Cake Batter
In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until fluffy — about 2-3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla. Alternate adding the dry ingredients and milk, starting and ending with flour, mixing just until combined. Do not overmix — this is key for a tender cake.
Step 4: Assemble & Bake
Pour the batter gently over the zucchini slices in the pan, spreading evenly. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. I always start checking around 38 minutes because ovens vary. When it’s done, the cake should be golden, and the edges will pull away slightly from the pan.
Step 5: Cool & Flip
Allow the cake to cool in the pan for about 10 minutes — this helps it set and makes flipping easier. Place a large serving plate upside down over the pan, then quickly flip them together. That’s the magic moment! Gently lift off the pan, revealing the gooey caramel and perfectly caramelized zucchini on top. Be prepared for a good facial expression — it’s always a little nerve-racking but so worth it.
Step 6: Serve
Serve warm or at room temperature. I love slicing into it while still warm, seconds after cooling, with a dollop of whipped cream or just a dusting of powdered sugar. It’s also fantastic cold — the flavors deepen overnight, if it lasts that long at your house! Trust me, it’s just as delicious the next day, though good luck resisting the fresh smell that will draw everyone into the kitchen.
What to Serve It With
This cake is so versatile — I keep mental notes for different occasions. For breakfast, I love a slice with a strong cup of coffee or some fresh berries on the side. It’s basically dessert in the morning, right? For brunch, serve it with some whipped cream and a glass of bubbly or fresh squeezed juice. When I think of it as dessert, I go for vanilla ice cream or a drizzle of honey on top — the warm, caramelized zucchini really shines alongside a cold scoop. And honestly, it’s perfect as a casual snack, too, especially when you’re craving something sweet but don’t want to turn on the oven again.
In my family, this has become a weekend tradition — I often make it during zucchini season when the garden is bursting. My kids ask for this all the time, and I’ve even snuck a few slices into school lunches (shh, don’t tell!). It’s really a recipe that brings everyone together, and I love how flexible it is. Plus, the scent alone makes the house smell like a cozy spot in Provence. That’s probably why my husband secretly calls it “the magic zucchini cake” — trust me, you’ll see why.
Top Tips for Perfecting Your Zucchini Upside-Down Cake
Every time I make this, I learn just a little bit more. Here are some pro tips I’ve picked up over the years:
- Zucchini Prep: Always slice zucchini as thin as possible, about 1/8 inch. Thinner slices caramelize better and fit more snugly in the pan. If your zucchini is large and seedy, scoop out the seeds — they can be watery and make the caramel soggy.
- Prevent Overmixing: When mixing batter, do it just until ingredients are combined. A few lumps are okay. Overmixing makes the cake dense — nobody wants that!
- Swirling & Layering: When arranging zucchini slices, try to create a pattern and tap the pan lightly on the counter to settle slices into the caramel. This helps prevent air pockets and makes flipping easier.
- Ingredient Swaps: Want dairy-free? Swap butter with coconut oil or vegan margarine, and use almond or coconut milk in the batter. They work surprisingly well and add a subtle flavor twist.
- Baking Tips: Oven temperatures vary, so start checking around 38 minutes. The cake is done when it springs back slightly in the center and a toothpick comes out clean.
- Glaze & Presentation: If you want a prettier finish, drizzle with a simple glaze made from powdered sugar and a splash of milk. It adds a glossy, sweet touch that looks stunning and tastes divine.
This cake is incredibly forgiving. Even if you get a little ambitious on the slices or forget a step, it usually comes out beautifully. My biggest lesson? Always invert onto a plate while it’s warm, or risk breaking the caramel layer. Also, don’t stress if the top isn’t perfect — after flipping, it’s rustic and charming, just like us!
Storing and Reheating Tips
This cake keeps surprisingly well. If you have leftovers (who am I kidding, at my house it’s gone in minutes), here’s how to store it:
- Room Temperature: Wrap it tightly in plastic wrap or store in an airtight container. It’s best enjoyed within two days — after that, the zucchini can start to get a bit mushy.
- Refrigerator: Keep it in an airtight container or wrapped well. It stays fresh for up to five days. To reheat, warm a slice gently in the microwave for about 20 seconds or in a low oven for 10 minutes — best served slightly warm, I think.
- Freezer: Wrap slices tightly in foil or plastic, then toss into a freezer bag. Freeze up to three months. To enjoy, thaw at room temperature or warm in the oven. It’s so handy to have a slice saved for a special moment!
And if you’re worried about the glaze, you can add that just before serving to keep things shiny and fresh. I learned this trick after a few times of reheating and ending up with a soggy top — a little patience pays off!
Frequently Asked Questions
Final Thoughts
There’s something truly special about a dessert that feels homey, fresh, and a little unexpected, and this zucchini upside-down cake ticks all those boxes. It’s a perfect way to use up summer zucchinis and turn them into something truly memorable. Over the years, I’ve shared it with friends, brought it to potlucks, and even had my kids ask for it as a weekend treat — that’s when I knew I’d hit a winner. If you’re lucky enough to have some zucchinis in your garden or CSA box, I encourage you to give this a try. It’s simple, forgiving, and—like all good family recipes—has a way of drawing everyone to the table. Happy baking! And don’t forget to leave a comment below telling me how yours turned out or sharing your own twists — I love hearing all the creative ideas.
mac and cheese
Ingredients
Method
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
- Gradually whisk in the milk and heavy cream. Stir in salt, pepper, mustard, and worcestershire. Cook until the mixture thickens, about 5 minutes.
- Add shredded gouda and cheddar cheeses to the sauce, stirring until melted and smooth.
- Stir in the cooked macaroni and crumbled bacon until evenly coated with the cheese sauce.
- Pour the mixture into a greased baking dish. Optional: top with additional cheese or bacon bits.
- Bake at 375°F for 20-25 minutes until bubbly and golden on top. Serve hot.
