This moist blueberry zucchini cake is a delightful mix of sweet blueberries and fresh zucchini. It’s perfect for dessert or a cozy snack with your morning coffee!
Trust me, nobody will guess there’s zucchini in it! I love how it keeps the cake so tender. Plus, it’s an easy way to sneak in some veggies without anyone knowing. 😂
Key Ingredients & Substitutions
Flour: All-purpose flour is great for this cake, giving it a nice structure. If you want a gluten-free option, try using a 1:1 gluten-free flour blend.
Zucchini: Fresh zucchini adds moisture and is key for the cake’s texture. If you’re out of zucchini, you can use finely grated carrots as a substitute!
Blueberries: Fresh blueberries give the best flavor, but if they’re not in season, frozen blueberries work well too—just remember not to thaw them. If blueberries are hard to find, raspberries could be a tasty substitute!
Oils: I prefer vegetable oil for moistness, but canola oil works too. For a healthier twist, you can substitute with unsweetened applesauce for part of the oil.
How Do I Ensure the Cake is Moist?
The secret to a moist blueberry zucchini cake lies in the quantity of zucchini and not overmixing the batter. Here’s how to do it right:
- Shred the zucchini finely and, if you have the time, let it drain in a colander for about 15 minutes to remove excess moisture.
- When mixing your dry ingredients with wet, stir gently until just combined. Overmixing can lead to a tough cake.
- Keep an eye on your baking time. Every oven is different, so check for doneness a few minutes early. You want a toothpick to come out clean, but don’t bake it until it’s overly dry.
Remember, a little patience while baking will reward you with a deliciously moist cake!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
- For the Cake:
- 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
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (about 1 medium zucchini)
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious cake will take around 15 minutes to prepare and approximately 45-55 minutes to bake. Allow some extra time for cooling, so plan for about 1 hour and 15 minutes in total before serving. Perfect for making in the morning and enjoying with coffee or serving as dessert later in the day!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
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 to prevent sticking. This will make removing the cake after baking much easier!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step is important to make sure all the leavening agents and spices are evenly distributed so your cake rises perfectly.
3. Combining the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until the mixture is well combined and peasy – this should take about 2 minutes. Then, add the eggs one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract for that lovely flavor!
4. Bringing it All Together:
Gradually add the dry ingredient mixture to your wet ingredients. Stir gently until just combined—be careful not to overmix! Then, fold in the finely shredded zucchini until it’s evenly incorporated.
5. Adding Blueberries:
Now, carefully fold in the fresh or frozen blueberries. Gently mix so you don’t smash them! If you’re using walnuts or pecans, this is also the time to add them in.
6. Baking the Cake:
Pour the batter into your prepared baking pan and use a spatula to spread it out evenly. Then, pop it in the oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are okay). The kitchen will smell amazing!
7. Cooling and Serving:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely. You can dust it with powdered sugar or spread cream cheese frosting on top before serving if you’d like. Enjoy your moist blueberry zucchini cake with friends and family!
Every bite is a delicious treat—happy baking!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Another Type of Oil Instead of Vegetable Oil?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Just make sure not to use flavored oils, as they might alter the cake’s taste.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to 3 months. Just be sure to wrap it tightly!
Can I Reduce the Sugar in This Recipe?
Absolutely! You can reduce the granulated sugar to ¾ cup and use a low-calorie sweetener if preferred. Just keep in mind that reducing sugar might slightly alter the cake’s texture and sweetness.
Is This Cake Freezable?
Yes, this blueberry zucchini cake freezes very well! Once it is completely cooled, wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Thaw overnight in the fridge when you’re ready to enjoy it!
