This moist blueberry zucchini cake is a delightful treat that combines juicy blueberries and freshly grated zucchini for a sweet, soft texture. It’s perfect for breakfast or a snack!
I love how sneaky this cake is—getting some veggies in while enjoying something sweet! Plus, it’s super easy to whip up, and your kitchen will smell amazing while it bakes!
Key Ingredients & Substitutions
Flour: All-purpose flour gives this cake its structure. If you’re looking for a gluten-free option, try using a gluten-free flour blend. Just make sure it has a binding agent like xanthan gum.
Zucchini: Fresh zucchini adds moisture and texture. If you don’t have zucchini, you can use grated carrots, which will provide a different flavor but still keep it moist. Don’t forget to squeeze out the excess moisture!
Blueberries: I love using fresh blueberries for their juicy burst of flavor. If they’re out of season, frozen blueberries work well—just toss them in some flour to prevent sinking in the batter.
Oils: Vegetable oil is used here for moisture. You can substitute it with melted coconut oil or applesauce for a lighter cake. If using applesauce, reduce the sugar slightly.
How Can I Keep My Zucchini Cake Moist and Flavorful?
Keeping the cake moist is all about balancing the wet and dry ingredients correctly. Here are some tips:
- **Squeeze the Zucchini:** Before adding grated zucchini, make sure to squeeze out any excess liquid. This helps prevent the cake from becoming too wet.
- **Don’t Overmix:** Once you add the dry ingredients, mix just until combined. Overmixing can lead to a denser cake.
- **Check for Doneness:** Ovens can vary, so check your cake a few minutes before the suggested baking time. A toothpick should come out clean, but a few crumbs are okay!
- **Cool Completely:** Let the cake cool in the pan for a while before transferring it to a rack. This helps firm it up and improves the texture.
These simple steps will help ensure your blueberry zucchini cake turns out moist and delicious every time. Enjoy baking!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ⅔ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 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 delicious cake will take about 15 minutes to prepare and 40-45 minutes to bake, plus a cooling time of about 30 minutes. So, plan for about an hour to an hour and a half from start to finish! It’s easy to whip up, and the results are worth the wait.
Step-by-Step Instructions:
1. Preheat the Oven:
Before you start mixing, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper to make the cake easier to remove later.
2. Mix the Dry Ingredients:
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to incorporate air and ensures everything is well blended. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until they are fully combined. Next, add the eggs one at a time, whisking well after each addition to ensure they’re mixed into the batter. Finally, stir in the vanilla extract for flavor.
4. Mix Dry and Wet Ingredients:
Now it’s time to combine everything! Gradually add the dry ingredient mix to the wet ingredients, stirring gently just until everything is combined. Be careful not to overmix; a few lumps are okay!
5. Fold in Zucchini and Blueberries:
Gently fold the grated zucchini and blueberries into the batter. If you’re using nuts, fold them in at this stage as well. This mixing step ensures the blueberries are evenly distributed.
6. Pour and Spread:
Pour the batter into the prepared baking pan and use a spatula to spread it out evenly, filling the pan.
7. Bake the Cake:
Place the baking pan in the preheated oven and bake for 40-45 minutes. Check if it’s done by inserting a toothpick in the center; if it comes out clean, your cake is ready!
8. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for about 30 minutes. Then, transfer it to a wire rack to cool completely. When it’s cool, slice and serve!
9. Optional Toppings:
If you want to make your cake even more special, dust the top with powdered sugar or spread a layer of cream cheese frosting before serving. Enjoy this delightful cake with friends and family!
Enjoy your moist blueberry zucchini cake! It’s a delightful and tasty way to sneak in some veggies. Happy baking!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. For best results, consider using half whole wheat flour and half all-purpose flour to retain moisture while adding the health benefits of whole grains.
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 individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.
Can I Add Other Fruits to This Recipe?
Absolutely! Feel free to mix in other fruits like raspberries or chopped strawberries. Just keep the total fruit volume around 1 cup to maintain the cake’s consistency.
What Can I Use Instead of Eggs for a Vegan Version?
For a vegan alternative, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes to thicken) in place of each egg. This will help bind the ingredients without compromising on moisture!
