This moist blueberry zucchini cake is a delicious treat! Packed with fresh blueberries and a sneaky serving of zucchini, it’s perfect for breakfast or dessert.
I love how the zucchini keeps the cake super soft and fluffy. Plus, you can enjoy it guilt-free, pretending it’s healthy. A slice (or two) never hurt anyone! 😄
Ingredients & Substitutions
All-purpose flour: This flour gives a nice texture to your cake. If you’re looking for a gluten-free option, try a flour blend designed for baking. I’ve had good results with almond flour too, which adds a nutty flavor.
Vegetable oil: This keeps the cake moist! You can substitute with melted coconut oil or applesauce for a lighter option. If you’re aiming for a richer taste, try using melted butter.
Zucchini: Make sure to squeeze out excess moisture from the grated zucchini. If you don’t have zucchini, you could use shredded carrots as a substitute. They bring sweetness, too!
Blueberries: Fresh blueberries are best, but if they’re out of season, frozen berries work fine. Just remember to thaw and drain them well to prevent excess liquid in your batter.
Walnuts or pecans: These add a nice crunch. If you have nut allergies, you can simply omit them or use seeds like sunflower or pumpkin seeds for added texture!
How Do You Ensure Your Blueberry Zucchini Cake Stays Moist?
To keep this cake moist, take care not to overmix the batter after adding the dry ingredients. Overmixing can create a dense texture. The key is to mix just until you see the flour incorporated.
- Don’t skip squeezing the zucchini to remove excess moisture, which helps balance the batter.
- Make sure to bake at the correct temperature and check for doneness around the 45-minute mark. Ovens can vary.
- Let the cake cool in the pan for a bit before transferring it to a wire rack. This helps prevent it from becoming too dry.
Enjoy baking this delightful cake! Your friends and family will appreciate the delicious blend of flavors!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Fruits and Nuts:
- 2 cups grated zucchini, squeezed dry
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful blueberry zucchini cake takes about 15 minutes to prepare and 45-55 minutes to bake. Total time including baking and cooling is about 1.5 hours, so it’s a perfect treat for any gathering or a cozy afternoon snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures that all the dry ingredients are well mixed and ready to blend smoothly with the wet ingredients.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until well combined. Then, add the eggs one at a time while continuing to mix until the batter is smooth. Stir in the vanilla extract to add a lovely flavor to the cake.
4. Combine Dry and Wet Mixtures:
Now, gradually add the bowl of dry ingredients to the wet mixture. Mix just until everything is combined—don’t overmix! We want to keep the cake light and fluffy.
5. Add Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries, taking care not to mash the berries. If you like, now’s the time to fold in the chopped walnuts or pecans for added crunch.
6. Bake the Cake:
Pour the batter into the prepared pan and use a spatula to smooth the top. Then, bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, allow the cake to cool in the pan on a wire rack for about 15-20 minutes. Then, remove it from the pan and let it cool completely before slicing. You can dust the top with powdered sugar or frost it with cream cheese frosting if you want a little extra sweetness.
Enjoy your delicious and moist blueberry zucchini cake, perfectly flavored and great for any occasion!
Frequently Asked Questions (FAQ)
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can! Just ensure that they are thawed and drained well before adding to the batter. This helps avoid extra moisture, which can affect the cake’s texture.
How Do I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come to room temperature before serving for the best flavor.
Can I Substitute the Zucchini with Another Vegetable?
Absolutely! If you don’t have zucchini, shredded carrots can be a nice alternative. They add sweetness and moisture similar to zucchini.
What Can I Use Instead of Eggs for a Vegan Version?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for a few minutes to thicken). This keeps the cake moist while making it vegan-friendly!
