This Moist Blueberry Zucchini Cake is a tasty treat that combines fresh blueberries and shredded zucchini for a sweet, fruity flavor. It’s super moist and perfect for dessert or a snack!
I love how easy it is to make, and no one will suspect they’re eating veggies! You can enjoy it warm or chilled, and it tastes even better the next day—if it lasts that long! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake, providing structure. If you want a healthier version, you could swap half with whole wheat flour for more fiber.
Vegetable Oil: I prefer vegetable oil for its neutral flavor. You can substitute it with melted coconut oil if desired, but keep in mind it may add a slight coconut taste.
Zucchini: Fresh zucchini gives moisture and texture. If you can’t find zucchini, shredded carrots or applesauce could work as alternatives, but the flavor will differ.
Blueberries: Fresh blueberries are the best, but frozen ones are a great substitute. Just remember not to thaw them to avoid excess moisture in the batter.
Nuts: Walnuts or pecans add a nice crunch. If you have nut allergies, you can simply skip them or use sunflower seeds instead.
What’s the Best Way to Measure Zucchini for the Cake?
Measuring zucchini correctly is crucial for a successful cake. Too much moisture can make it soggy. Here’s how to prepare it:
- Wash and trim the zucchini ends. Grate it using a box grater or food processor.
- Place the shredded zucchini in a clean kitchen towel and twist to squeeze out excess moisture.
- Measure the squeezed zucchini to ensure it’s 2 cups. This helps maintain the cake’s texture.
This simple step can make a big difference in how the cake turns out!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 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 (optional)
Wet Ingredients:
- 1 cup granulated sugar
- ⅓ cup brown sugar, packed
- ¾ cup vegetable oil (or canola oil)
- 3 large eggs
- 2 teaspoons vanilla extract
Main Ingredients:
- 2 cups shredded zucchini (about 1 medium zucchini, squeezed dry)
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
- Optional: ½ cup chopped walnuts or pecans (for added texture)
How Much Time Will You Need?
This delicious cake will take about 20 minutes to prepare, followed by about 45-55 minutes of baking time. Including cooling, you’ll have a perfect dessert ready in about 1 hour and 30 minutes!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that heats up, grease and flour a 9×13 inch baking pan or line it with parchment paper to ensure easy removal once the cake is baked.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg if you’re using it. This helps to evenly combine the leavening agents and spices. Set this bowl aside.
3. Combining the Wet Ingredients:
In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil together until everything is well-combined. Add the eggs one at a time, making sure to beat well after each addition. Finally, stir in the vanilla extract to add a nice flavor.
4. Bringing It All Together:
Slowly mix the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix here as we want a tender cake!
5. Adding Zucchini and Blueberries:
Now, gently fold in the shredded zucchini and blueberries. If you’re using nuts, add those too. Just be gentle to avoid bursting the blueberries and making a mess!
6. Pour and Smooth:
Pour the batter into your prepared baking pan, using a spatula to smooth the top so it bakes evenly.
7. Baking Time:
Slide the pan into the preheated oven and bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs!
8. Cooling Down:
Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes. After that, transfer it to a wire rack to cool completely—that is, if you can resist the urge to taste it right away!
9. Serving It Up:
Once cool, slice the cake and serve it as is, or dust it with powdered sugar for a little flair. If you want to indulge, feel free to frost it with cream cheese frosting!
Enjoy your moist, flavorful Blueberry Zucchini Cake! Perfect for a sweet treat any time of the day.
FAQ for Moist Blueberry Zucchini Cake
Can I Make This Cake Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum for the best texture. Just follow the package instructions for the best results!
How Can I Store Leftovers?
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days, or you can refrigerate it for about a week. Just allow to come to room temperature before serving.
Can I Substitute the Zucchini with Something Else?
Absolutely! If you don’t have zucchini on hand, you could use shredded carrots or applesauce. Keep in mind that the flavor will change slightly, but you’ll still have a delicious cake!
What’s the Best Way to Freeze This Cake?
You can freeze the cake for up to 3 months! Once it has cooled completely, wrap it well in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the fridge overnight before serving.
