This moist blueberry zucchini cake is a delightful treat that combines sweet blueberries with healthy zucchini. It’s perfect for breakfast or dessert, and who doesn’t love a dish that sneaks in some veggies?
Honestly, I love how the blueberries burst with flavor in every bite! Plus, it’s a great way to use up any extra zucchini you have hanging around. You’ll be surprised how easy it is to whip up!
Key Ingredients & Substitutions
All-purpose flour: This gives the cake structure. If you’re aiming for a gluten-free option, try using a 1:1 gluten-free baking blend instead! I’ve had good experiences with almond flour, but it may change the texture a bit.
Zucchini: Fresh zucchini is essential for moisture. If you’re out of zucchini, you could use grated carrots, but the cake won’t be as moist. Squeeze out some excess water from the zucchini before adding it to keep your batter just right.
Blueberries: Fresh blueberries are best for an amazing burst of flavor. If they aren’t in season, frozen blueberries work just fine—just toss them in with a bit of flour to prevent sinking. Raspberries could also be a lovely substitute!
Nuts: Walnuts or pecans add a nice crunch. If you’re looking for nut-free, simply omit them. I often leave them out when baking for friends with allergies. Sunflower seeds can be a tasty alternative!
How Do I Properly Shred Zucchini?
Shredding zucchini is a simple process, but here’s a tip to get the best texture for your cake. Use the large holes of a box grater or a food processor, and make sure to remove excess water.
- Wash the zucchini thoroughly. You can peel it if you’d like, but the skin adds nutrients and color!
- Grate using a box grater or food processor. It’s quicker and saves time.
- After grating, place the zucchini in a clean kitchen towel and squeeze gently. You want some moisture but not too much—about a teaspoon of liquid is fine for the cake.
Making sure your zucchini is the right consistency will lead to a wonderfully moist cake while avoiding excess sogginess. Happy baking!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 2 cups shredded zucchini (about 1 medium zucchini)
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prep and 45-50 minutes to bake. After baking, it’s best to let it cool completely, so factor in some extra time for that. In total, you can enjoy this mouth-watering cake in about 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking. You want the cake to slide right out when it’s done baking!
2. Mix the Dry Ingredients:
In a medium bowl, take a moment to whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will ensure that your baking powder and spices are evenly distributed throughout the cake.
3. Combine the Wet Ingredients:
In a large bowl, use a hand mixer or whisk to beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy. This is where the magic begins!
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the bowl of wet ingredients. Mix until everything is just combined; be careful not to overmix. A few lumps are okay—you want a tender cake!
5. Add the Good Stuff:
Now it’s time to fold in the shredded zucchini and blueberries. If you’re adding nuts, toss those in, too! Gently stir everything together until it’s evenly mixed but not overly stirred.
6. Bake It:
Pour the batter into your prepared baking pan and spread it evenly. Pop it into the preheated oven and bake for 45-50 minutes. Keep an eye on it—when a toothpick inserted into the center comes out clean, it’s ready!
7. Cool and Serve:
Once baked, allow the cake to cool completely in the pan on a wire rack. This will help it set nicely. After it’s cooled, slice into squares, serve, and enjoy every moist, delicious bite!
Happy baking, and enjoy your lovely Blueberry Zucchini Cake! It’s a great way to enjoy a tasty treat with a splash of healthiness.
FAQ for Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work just as well. Just toss them in a bit of flour before adding to the batter to prevent them from sinking to the bottom of the cake. There’s no need to thaw them first!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap, then in foil, for up to 3 months!
Can I Substitute Other Types of Oil?
Yes! You can use canola oil or melted coconut oil in place of vegetable oil. If you want to be a bit healthier, applesauce can be used as a substitute for half of the oil to reduce fat and calories while keeping moisture intact.
Can I Make This Cake Gluten-Free?
Definitely! Use a 1:1 gluten-free baking mix instead of all-purpose flour. Most blends contain xanthan gum, which helps with texture. Just be sure to check the package for any specific adjustments!
