This moist blueberry zucchini cake is a delightful treat! Packed with juicy blueberries and fresh zucchini, it’s both sweet and flavorful. Perfect for any time you need a little pick-me-up!
Honestly, who knew veggies could taste so good in dessert? I love serving a slice with coffee in the morning—it makes me feel less guilty about dessert! 😄
Key Ingredients & Substitutions
Zucchini: Grated zucchini is the star of this cake. It adds moisture without making the taste too veggie-like. If you’re out of zucchini, try using grated carrots or even applesauce for sweetness.
Blueberries: Fresh blueberries work wonderfully, but frozen ones can be used too—just don’t thaw them to keep the cake from turning purple! I often mix in some raspberries or chopped strawberries for a fruity twist.
Sugars: I’ve combined granulated and brown sugar here for depth of flavor. If you’re looking to reduce sugar, you can cut back on both types by about 1/4 cup or use coconut sugar as a substitute.
Nuts: Walnuts or pecans add a crunchy texture. If you have nut allergies, you can leave them out or use seeds like sunflower or pumpkin as an alternative.
How Can I Keep My Cake Moist and Fluffy?
The key to a moist blueberry zucchini cake is to incorporate your ingredients properly. Here are some tips:
- Grate the zucchini and squeeze out some excess moisture using a clean towel. This helps keep the cake from being too soggy.
- Don’t overmix when adding the dry ingredients; this can lead to a tough texture. Mix until just combined!
- Check your cake a few minutes before the suggested baking time. Ovens can vary! Once a toothpick comes out clean, pull it out of the oven.
- Letting the cake cool in the pan helps retain moisture, since it continues to steam a bit.
With these tips, your cake will be deliciously moist and fluffy every time!
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
- 2 teaspoons ground cinnamon
- Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- Mix-Ins:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 ½ cups fresh or frozen blueberries
- ½ cup chopped walnuts or pecans (optional)
- Optional Topping:
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious cake takes about 20 minutes to prep and 45 to 55 minutes to bake, for a total of around 1 hour to 1 hour 15 minutes before it’s cool and ready to serve.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×13-inch baking pan or 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, and ground cinnamon. This helps to evenly distribute the leavening agents and spices. Set this mixture aside for now.
3. Combine the Wet Ingredients:
In a larger bowl, use a whisk or an electric mixer to beat together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until they’re combined. Be careful not to overmix—you want your cake to stay light and fluffy!
5. Fold in Zucchini and Berries:
Now, gently fold in the grated zucchini and blueberries (and nuts if you’re using them) into the batter. Just fold until everything is evenly mixed, but don’t overdo it to keep the texture nice.
6. Pour and Spread the Batter:
Pour the batter into your prepared baking pan and use a spatula to spread it out evenly.
7. Bake the Cake:
Place the pan in your preheated oven and bake for 45 to 55 minutes. Check it by inserting a toothpick into the center of the cake. It should come out clean when it’s done!
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This helps retain moisture and keeps it from crumbling.
9. Serve It Up:
Once the cake is cool, you may choose to dust it with powdered sugar for an added touch. Slice and enjoy this moist, tender cake, whether for breakfast, dessert, or a delightful snack!
Enjoy your delicious Blueberry Zucchini Cake—perfectly moist and bursting with flavor. Happy baking! 😊
Frequently Asked Questions (FAQ)
Can I Use Different Fruits in This Cake?
Absolutely! While blueberries pair wonderfully with zucchini, you can substitute them with raspberries, strawberries, or even chopped apples. Just make sure to adjust the quantity based on the sweetness and moisture of the fruit you choose!
How Do I Store Leftover Cake?
Store any leftover slices in an airtight container at room temperature for up to 2-3 days. For longer storage, 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 and texture!
Can I Freeze This Cake?
Yes, this zucchini cake freezes beautifully! Wrap slices tightly in plastic wrap and then place them in a freezer-safe bag. It will keep well for about 2-3 months. When you’re ready to enjoy a slice, simply thaw it in the fridge overnight.
What If I Don’t Have Zucchini?
No worries! You can substitute grated zucchini with grated carrots or even unsweetened applesauce. If using carrots, keep in mind that they may add a different flavor but still work great in the cake!
