This moist blueberry zucchini cake is a delightful treat that packs in the goodness of fresh zucchini and juicy blueberries. It’s sweet, fluffy, and perfect for any time of day!
Who knew veggies could be this tasty? I love sneaking a slice for breakfast with my coffee. It’s like having dessert for breakfast, and no one has to know! 😉
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cake. If you want a healthier option, you can use whole wheat flour or a gluten-free blend. Just remember, whole wheat flour may make the cake denser.
Zucchini: Fresh zucchini adds moisture and nutrients. If you don’t have zucchini, you could try using finely grated carrots or unsweetened applesauce instead. It’ll change the flavor, but still delicious!
Blueberries: Fresh blueberries are best! If you go for frozen, remember not to thaw them; this keeps the cake from turning purple. You can swap them with other berries like raspberries or blackberries too.
Vegetable oil: I prefer using canola oil for its light flavor. You could also use melted coconut oil or applesauce for a lighter option, which will make the cake even moister.
How Do I Achieve a Light and Fluffy Cake?
A key to making this cake light and fluffy is the mixing process. You want to beat the eggs and sugars until they’re well aerated before adding the oil. This helps trap air needed for your cake to rise.
- Mix butter and sugar until light—this typically takes 3 to 5 minutes.
- Add wet ingredients slowly to keep the mix airy.
- When incorporating dry ingredients, fold gently. Overmixing can make your cake tough.
Moist Blueberry Zucchini Cake
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 (optional)
- 1/4 teaspoon ground cloves (optional)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil (or canola oil)
- 1 teaspoon pure vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and approximately 50-60 minutes for baking, depending on your oven. Allow some additional time for cooling before serving. In total, you should plan for around 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Prepare your baking pan by greasing and flouring a 9×13 inch pan or two 8-inch round cake pans. This will help prevent sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set this mixture aside for later.
3. Combine Wet Ingredients
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is important for a nice texture!
4. Add Oil and Vanilla
Gradually add the vegetable oil and vanilla extract, mixing until everything is well combined. This will give your cake moistness.
5. Mix It Together
Now it’s time to add the dry ingredients to the wet mix. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix, as that can make your cake dense!
6. Fold in the Good Stuff
Gently fold in the grated zucchini and blueberries, and add the nuts if you’re using them. This mixture is what makes the cake moist and flavorful!
7. Pour the Batter
Pour the batter into your prepared pan(s), spreading it evenly to ensure even baking.
8. Bake Away!
Place the pan in the preheated oven and bake for about 50-60 minutes. If using smaller pans, check for doneness around 35-40 minutes. A toothpick inserted into the center should come out clean.
9. Cool the Cake
Carefully remove the cake from the oven and allow it to cool completely in the pan on a wire rack. This will help keep it moist.
10. Serve and Enjoy
Once the cake is cooled, you can dust it with powdered sugar if you like. Slice it up and enjoy this delightful cake as a snack, dessert, or even for breakfast!
Happy baking! 😊
FAQ for Moist Blueberry Zucchini Cake
Can I Use Grated Frozen Zucchini?
Yes, you can use frozen grated zucchini! Just make sure to thaw and drain it well to remove excess moisture before adding it to the batter. This will help prevent your cake from becoming soggy.
What If I Don’t Have Fresh Blueberries?
If fresh blueberries aren’t available, you can substitute them with other berries like raspberries or blackberries. If using frozen blueberries, do not thaw them, as they can bleed into the batter and affect color and texture.
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, which will extend its freshness to about a week. Just bring it to room temperature before serving, or enjoy it slightly chilled!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, then wrap it well in plastic wrap and keep it at room temperature. This cake actually tastes even better the next day as the flavors meld!
