This delicious Blueberry Zucchini Cake is soft and moist, packed with sweet blueberries and healthy zucchini. It’s a perfect treat that you can enjoy any time of the day!
Honestly, the zucchini is like a secret ingredient that keeps it super moist. Plus, my kids love it so much that I can sneak in some veggies—shh, don’t tell them! 😄
Making this cake is a breeze. Just mix all the ingredients, bake, and enjoy! I love to serve it warm with a sprinkle of powdered sugar on top. Yummy!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake, giving it structure. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend instead.
Zucchini: Fresh zucchini is key for moisture. Grate it finely and you won’t even taste it. If you need to substitute, try shredded carrots for a different flavor or use applesauce for a fruity twist.
Blueberries: Fresh blueberries bring sweetness and flavor. You can use frozen blueberries, but don’t thaw them to keep the batter from turning purple. For a fun twist, try using raspberries or chopped strawberries instead!
Oils: Vegetable oil keeps the cake moist, but melted coconut oil also works well. For a lighter option, you could use unsweetened applesauce in place of some of the oil.
How Do You Ensure Your Zucchini Cake Is Moist and Fluffy?
The key to a moist Blueberry Zucchini Cake is to not overmix the batter. Here’s how to do it:
- Cream the sugars and oil until well combined, but don’t whip air into it.
- Add eggs one at a time, mixing gently.
- When you combine wet and dry ingredients, mix until you just see no flour. A few lumps are okay!
- Finally, fold in the zucchini and blueberries gently to avoid crushing them.
Remember to check your cake for doneness around the 40-minute mark to avoid dryness. Enjoy baking!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil (or melted coconut oil)
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
- Optional: ½ cup chopped walnuts or pecans
- Optional: Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 40 to 50 minutes to bake. So, in total, you should set aside about an hour! Let your cake cool for a few minutes before serving—it’s worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg using a whisk. This helps to combine everything evenly. Set this bowl aside for later.
3. Combine Wet Ingredients:
In a large bowl, add the granulated sugar, brown sugar, and vegetable oil. Use a whisk or electric mixer to beat until well combined. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Wet and Dry:
Now, gently add the dry mixture to the wet ingredients. Stir just until everything is combined. Be careful not to overmix—it’s okay if there are a few lumps.
5. Add Zucchini and Blueberries:
Fold in the grated zucchini and blueberries (plus nuts if you’re using them) carefully until they are evenly distributed throughout the batter.
6. Pour and Bake:
Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 40 to 50 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
7. Cool and Serve:
Once done, let the cake cool in the pan on a wire rack. If you like, once cooled, dust the top with powdered sugar. Cut into slices and enjoy your delicious cake either plain or with a dollop of whipped cream!
Happy baking, and enjoy your moist, flavorful Blueberry Zucchini Cake! 🍰
FAQ for Moist Blueberry Zucchini Cake
Can I Substitute the Granulated Sugar?
Yes! You can replace granulated sugar with coconut sugar or use a sugar alternative like honey or maple syrup. Just remember that using liquid sweeteners may change the batter’s consistency, so you might need to adjust the flour slightly.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Other Fruits or Nuts?
Absolutely! Feel free to mix in chopped apples, peaches, or berries of your choice. You can also use different nuts like pecans or almonds for added texture. Just keep the overall quantity similar to maintain the cake’s balance.
Is There a Gluten-Free Option for This Cake?
Yes! You can use a gluten-free all-purpose flour blend as a 1:1 substitute for regular flour. Ensure that your baking powder is gluten-free too, and you’ll have a delicious gluten-free version of this cake!
