This moist blueberry zucchini cake is a tasty treat loaded with juicy blueberries and hidden veggies. It’s perfect for breakfast or dessert, and it keeps well too!
Baking this cake is so fun, and the smell while it’s in the oven is mouthwatering! I love serving it warm with a sprinkle of powdered sugar—so inviting and delicious!
Key Ingredients & Substitutions
All-Purpose Flour: Regular flour works best here for structure. If you’re looking to go gluten-free, you can try a 1:1 gluten-free flour blend, which should do the trick!
Zucchini: Fresh zucchini is key for moisture. If you don’t have any, grated carrots or squash can be great substitutes and add a slight sweetness.
Blueberries: Fresh blueberries are fantastic, but you can use frozen ones if that’s what you have. Just don’t thaw them before mixing to keep your batter from turning blue! Raspberries or chopped strawberries can also be fun alternatives.
Nuts: I love adding walnuts for crunch, but if you’re nut-free, leave them out or replace them with seeds like pumpkin or sunflower seeds!
How Do You Keep the Zucchini from Making the Cake Too Wet?
A common issue with zucchini cake is excess moisture. Here are some tips to keep your cake perfectly moist, not soggy:
- Grate the zucchini and then squeeze it gently in a clean kitchen towel to remove excess water.
- Be mindful of not overmixing the batter after adding the wet ingredients. It can lead to a denser cake.
- Make sure to measure the zucchini after it’s been shredded for accuracy. Too much can lead to a wet cake!
Once you nail these tips, your blueberry zucchini cake will be a hit every time! Enjoy baking!
How to Make Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
Dry 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
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 1 medium zucchini)
Mix-ins:
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup chopped walnuts or pecans (optional)
For Dusting (optional):
- Powdered sugar
How Much Time Will You Need?
This delicious blueberry zucchini cake requires about 15 minutes of preparation time and 40 to 50 minutes for baking. After baking, let it cool for a bit before serving. In total, you can expect to spend around 1 hour to enjoy this lovely cake!
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 line it with parchment paper for easier removal later.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mix will give your cake a lovely spice flavor!
3. Mix Wet Ingredients:
In a large bowl, beat the granulated sugar, brown sugar, and oil together until they’re well combined. Add the eggs one at a time, making sure to mix well after each one. Then stir in the vanilla extract.
4. Combine Wet and Dry Mix:
Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t worry if there are a few lumps.
5. Add Zucchini, Blueberries, and Nuts:
Fold in the shredded zucchini and blueberries gently. If you’re using nuts, fold those in as well, but be careful not to overmix!
6. Bake the Cake:
Pour the batter into your prepared baking pan and spread it evenly. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
7. Cool the Cake:
Once it’s done baking, remove the cake from the oven and allow it to cool in the pan on a wire rack. If you want, dust the top with powdered sugar once it’s cool.
8. Slice and Serve:
Slice your delicious blueberry zucchini cake, serve, and enjoy! It’s moist, fruity, and perfect for any occasion.
This cake is a fabulous way to use up that zucchini while enjoying a delightful treat bursting with blueberries. Happy baking!
FAQ about Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries?
Absolutely! You can use frozen blueberries directly in the batter without thawing them. Just be aware that they may tint the batter a bit blue, but they’ll taste just as delicious!
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. You can also freeze individual slices—just wrap them tightly in plastic wrap and place them in a freezer-safe bag.
Can I Substitute the Vegetable Oil?
Yes! You can substitute vegetable oil with melted coconut oil, applesauce, or even yogurt to reduce the fat content. Keep in mind, though, that swapping for applesauce or yogurt may make the cake a bit denser.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, you can use grated carrots, yellow squash, or even applesauce for moisture. Just make sure to keep the consistency similar to zucchini for best results!
