This Moist Blueberry Zucchini Cake is bursting with juicy blueberries and has a delightful hint of cinnamon. It’s soft, sweet, and the perfect way to sneak in some veggies!
Who would have thought zucchini could make cake so yummy? I swear the blueberries do all the heavy lifting in flavor. It’s a great way to use up that garden bounty! 🥒🍰
Key Ingredients & Substitutions
Flour: All-purpose flour works well in this recipe, giving the cake a good structure. If you’re looking for a gluten-free option, a 1:1 gluten-free flour blend can be a great substitute!
Zucchini: Fresh, finely grated zucchini adds moisture and tenderness. If you don’t have zucchini, you can swap it with mashed bananas or applesauce, but note that this may change the cake’s flavor.
Blueberries: Fresh blueberries provide bursts of flavor. If using frozen blueberries, they will work too—just toss them in flour before adding to the batter to prevent sinking.
Sugars: The mix of granulated and brown sugar gives a lovely sweetness and depth. You can reduce the sugar amount slightly or use coconut sugar for a healthier twist.
Oil: Vegetable oil keeps the cake moist. You can use melted coconut oil or applesauce for a lighter option.
How Do I Make Sure My Cake is Moist and Fluffy?
Keeping your cake moist hinges on a few key techniques. First, be careful not to overmix the batter after adding the dry ingredients—it should just come together. Overmixing can lead to a dense texture.
- Ensure your zucchini is well grated and excess moisture has been squeezed out. This helps prevent a soggy cake.
- Don’t skip the resting time! Let the batter sit for a minute before pouring it into the pan; this can help with texture.
- Test the cake for doneness with a toothpick—it should come out clean but not dry.
With these tips in mind, you’ll have a delicious, moist blueberry zucchini cake that everyone will love! Enjoy baking! 🍰
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated zucchini (about 1 medium zucchini, excess water squeezed out)
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped nuts (walnuts or pecans), optional
For Topping:
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful blueberry zucchini cake will take about 15-20 minutes to prepare and around 45-55 minutes to bake. Make sure to let it cool completely before slicing—this can take about an hour. Overall, you’ll be looking at around 1 hour and 20 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or you can line it with parchment paper for easy removal later. This ensures your cake will come out nice and neat!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and optional nutmeg. This helps to evenly distribute the leavening agents throughout the flour.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until the mixture is well combined. This will create a sweet and moist base for your cake!
4. Add Eggs and Vanilla:
Crack in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract. The mixture will be nice and creamy—just what you want!
5. Combine Dry and Wet Mixtures:
Now it’s time to fold the dry ingredients into the wet mixture. Use a spatula and mix until just combined—be careful not to overmix, as this can toughen the cake.
6. Fold in Zucchini, Blueberries, and Nuts:
Gently fold in the grated zucchini, blueberries, and nuts if you choose to add them. This is where the fun happens—the bright flavors and textures come together!
7. Pour and Spread the Batter:
Pour the batter into your prepared baking pan, spreading it evenly. This will ensure the cake bakes uniformly.
8. Bake the Cake:
Place the pan in the preheated oven and bake for 45-55 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, it’s ready!
9. Cool the Cake:
Once the cake is done, remove it from the oven and let it cool completely in the pan on a wire rack. This cooling step allows the flavors to settle in just right.
10. Serve with Love:
When the cake is cool, you can sprinkle powdered sugar on top for a lovely finish. Slice it up and enjoy it as a delightful breakfast treat or a scrumptious dessert any time of the day!
Enjoy every bite of this moist and flavorful blueberry zucchini cake! It’s sure to be a hit with family and friends! 🍰💙
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 it may make the cake denser. For best results, use a mix of whole wheat and all-purpose flour (about half of each) to maintain a light texture.
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 fresh longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap!
Can I Replace Vegetable Oil with Something Healthier?
Absolutely! You can use applesauce, Greek yogurt, or melted coconut oil as healthier alternatives to vegetable oil. If using applesauce or yogurt, reduce the quantity slightly to avoid adding excess moisture.
What Can I Use If I Don’t Have Zucchini?
If you don’t have zucchini on hand, grated carrots can be a great substitute! You can also use mashed bananas or even unsweetened applesauce, but be aware that this will alter the flavor slightly.
