This delightful Blueberry Zucchini Cake is a moist and sweet treat that’s packed with fresh blueberries and shredded zucchini. It’s a great way to sneak in some veggies while enjoying a dessert!
I love how the blueberries burst with flavor in every bite. Plus, it’s so easy to make—mix, bake, and enjoy! Perfect for dessert or even a sweet breakfast! 🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient for structure. If you prefer a gluten-free option, consider using a 1:1 gluten-free flour blend. It works well without changing the taste too much!
Zucchini: Make sure to squeeze out the excess moisture from the shredded zucchini. If you don’t have zucchini, finely grated carrots can work as a substitute in a pinch.
Fresh Blueberries: Fresh blueberries give the best flavor and texture. However, you can use frozen berries; just toss them in a bit of flour to prevent them from sinking in the batter.
Vegetable Oil: While vegetable oil keeps the cake moist, you may substitute it with melted coconut oil or even applesauce for a lighter version.
Eggs: For an egg-free version, you can replace each egg with 1/4 cup of unsweetened applesauce or a “flax egg” (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water). This will keep the cake moist as well.
How Do I Ensure My Cake is Perfectly Moist?
To achieve a moist cake, avoid overmixing the batter. Once you combine the wet and dry ingredients, mix just until you no longer see dry flour. The zucchini is also key for moisture; be sure you don’t skip this ingredient!
- Prep your zucchini by shredding and pressing it to remove excess liquid, which will make your cake too wet.
- Don’t open the oven door while baking, as this can cause the cake to collapse.
- Always test for doneness with a toothpick; if it comes out clean or with just a few crumbs, your cake is ready!
Letting the cake cool completely before slicing will help retain moisture too. Happy baking!
Moist Blueberry Zucchini Cake
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:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Main Ingredients:
- 2 cups shredded zucchini (about 1 medium zucchini, squeezed of excess moisture)
- 1 1/2 cups fresh blueberries
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This delightful cake takes about 15 minutes to prepare and roughly 40-50 minutes to bake, depending on your oven. Don’t forget to allow time for the cake to cool before serving! Overall, you’ll be ready to enjoy this tasty treat in about 1.5 hours.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a moment to grease and flour a 9×13-inch baking pan or a similar-sized cake pan. This will help the cake come out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will ensure that your leavening agents are evenly distributed throughout the flour.
3. Beat the Wet Ingredients:
In a large bowl, beat the eggs along with the granulated sugar and brown sugar until the mixture is light and fluffy. This helps incorporate air, giving your cake a nice texture!
4. Combine Wet Ingredients:
Slowly drizzle in the vegetable oil and add the vanilla extract to the egg mixture while mixing well. Make sure everything is blended nicely!
5. Mix Dry and Wet Together:
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined; it’s okay if there are a few lumps—overmixing can lead to a denser cake.
6. Fold in Zucchini and Blueberries:
Carefully fold in the shredded zucchini and fresh blueberries. If you’re using nuts, you can add them here as well. Mix gently to avoid breaking the blueberries.
7. Pour into the Pan:
Pour the batter into your prepared pan, spreading it evenly across. Make sure the blueberries are distributed well since they tend to sink a bit.
8. Bake the Cake:
Place your cake in the preheated oven and bake for 40-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs.
9. Cool the Cake:
Once the cake is done, let it cool completely in the pan on a wire rack. This helps prevent it from becoming soggy.
10. Serve & Enjoy:
For an extra touch, you can dust the top with powdered sugar or drizzle a cream cheese glaze before slicing into squares. Enjoy your moist, flavorful Blueberry Zucchini Cake!
Happy baking!
FAQ: Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries! Just make sure to toss them in a bit of flour before folding them into the batter to help prevent them from sinking. There’s no need to thaw them, but they may slightly change the color of your batter.
How Do I Store Leftover Cake?
Store any 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 or freeze slices for up to 3 months. Just wrap them tightly in plastic wrap and then foil before freezing.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day ahead and store it covered at room temperature. This allows the flavors to meld even more. Just add any toppings like powdered sugar or glaze right before serving for the best presentation.
Is There a Substitute for Zucchini?
If you don’t have zucchini on hand, you can substitute it with grated carrots or even applesauce for moisture. Just keep in mind the flavor profile will slightly change. Make sure the substitute is grated or pureed to maintain the cake’s texture.
