This moist blueberry zucchini cake is a wonderful mix of sweet blueberries and fresh zucchini. It’s a tasty treat that feels a little healthy, too!
I love how the zucchini makes it super soft, and the blueberries burst with flavor in every bite. Perfect for breakfast or a snack—who can resist a slice? 😋
Key Ingredients & Substitutions
Zucchini: Freshly shredded zucchini is key for moisture. You can also use yellow squash as a substitute if you don’t have zucchini. Just make sure to squeeze out excess moisture using a clean kitchen towel.
Flour: All-purpose flour works great here. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend, and it should give similar results!
Sugars: The mix of granulated and brown sugar adds depth to the flavor. You can substitute coconut sugar for a more natural sweetener or use all granulated sugar if you’re out of brown sugar.
Blueberries: Fresh blueberries are amazing, but if they’re not in season, frozen blueberries work well too! Do not thaw them, as this keeps them from sinking in the batter.
Nuts: I love adding walnuts for crunch, but you can skip them if you prefer or use almonds instead for a different taste.
How Do I Get the Best Texture in My Cake?
The key to a moist and fluffy zucchini cake lies in how you mix and measure your ingredients. Here are some tips:
- Don’t overmix once you add the dry ingredients. Stir just until combined to avoid a dense cake.
- Ensure your zucchini is well-drained to prevent extra moisture. Too much water can make the cake soggy.
- Check for doneness with a toothpick. It should come out clean or with a few moist crumbs—no wet batter!
Following these steps will make your cake super light and moist every time!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups shredded zucchini (about 2 medium zucchini, washed and shredded)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or canola oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional: ½ cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 40-50 minutes to bake. After baking, let it cool, which takes around 20 minutes. So, overall, you’ll need about 1 hour and 25 minutes before you can enjoy a delicious slice!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first! Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan or line it with parchment paper to make sure your cake doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures that everything is well combined. Set this bowl aside for now.
3. Combine Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and oil until it’s nice and smooth. Take a moment to enjoy that sweet smell!
4. Add Eggs and Vanilla:
Crack in your eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and give it another good stir to combine everything.
5. Incorporate the Dry Ingredients:
Now it’s time to bring the dry and wet ingredients together! Gradually add the dry mix to the wet mix. Stir gently until just combined—don’t overmix as we want it light and fluffy!
6. Fold in Zucchini and Blueberries:
Gently fold in the shredded zucchini and blueberries. Be careful while mixing; you don’t want to break the blueberries too much. If you love nuts, now’s the time to fold those in as well!
7. Pour the Batter:
Pour the batter into your prepared pan and spread it out evenly. It’s looking good already!
8. Bake It Up:
Place your pan in the preheated oven and bake for 40-50 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, it’s ready!
9. Cool Down:
When it’s done, take it out of the oven and let it cool in the pan on a wire rack for about 20 minutes. This helps it set and makes it easier to cut.
10. Slice and Enjoy:
Once cooled, cut the cake into squares and serve it up! You can store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. Enjoy your moist and flavorful blueberry zucchini cake!
Enjoy every bite of your delicious creation! 🍰💙
FAQ for Moist Blueberry Zucchini Cake
Can I Substitute Other Vegetables for Zucchini?
Yes! You can use finely grated carrots or yellow squash in place of zucchini. Just remember to squeeze out any excess moisture before adding them to the batter!
How Do I Store Leftover Cake?
To store leftovers, place them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate for up to a week. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap or foil!
Can I Use Different Types of Sugar?
Absolutely! You can use all granulated sugar if you’re out of brown sugar. If you’re looking for a healthier option, coconut sugar can also work well, but it may alter the flavor slightly.
What Should I Serve with This Cake?
This cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. A light dusting of powdered sugar on top also adds a lovely touch!
