This moist blueberry zucchini cake is a delightful treat that combines sweet blueberries with sneaky zucchini for added moisture. It’s a simple way to enjoy dessert while sneaking in some veggies!
When I bake this cake, the aroma fills the house and makes everyone curious! I love serving it warm with a dusting of powdered sugar on top. You might want to save a piece for yourself! 🍰
Key Ingredients & Substitutions
All-Purpose Flour: This provides the structure of the cake. If you’re looking for alternatives, gluten-free flour blends work too! Just check for a 1:1 ratio to swap.
Baking Powder & Soda: These are essential for the cake’s rise. If you don’t have baking powder, you can use 1 teaspoon of baking soda combined with 1/2 teaspoon of cream of tartar as a substitute.
Zucchini: Grated zucchini adds moisture, without making the cake taste vegetable-like. I prefer to squeeze out some excess water after grating. If zucchini isn’t available, try using shredded carrot instead!
Blueberries: Fresh blueberries are the best for flavor. Frozen ones make a great backup. Just toss them in a bit of flour to prevent sinking in the batter.
Nuts: Walnuts or pecans give a nice crunch. Feel free to leave them out or opt for sunflower seeds for a nut-free version.
What’s the Best Way to Handle Shredded Zucchini?
Shredding zucchini correctly makes all the difference in achieving a moist cake without it getting too watery. Here’s how:
- First, wash and dry your zucchini thoroughly.
- Using a box grater or food processor, shred the zucchini on the large holes.
- After shredding, place the zucchini in a clean kitchen towel and gently squeeze to remove some excess moisture.
This step helps keep your cake texture just right without it becoming soggy. Trust me, it’s worth the extra effort!
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
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
Main Ingredients:
- 2 cups finely shredded zucchini (about 1 medium zucchini)
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 45-55 minutes to bake. Allow an additional 15 minutes for cooling in the pan, and then let it cool completely. Total time: about 1 hour to 1 hour and 15 minutes. Your delicious cake will be ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grab a 9×13-inch baking pan and grease it with a little oil or butter, then dust it with flour. If you prefer, you can line the pan with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This helps ensure even distribution of all the dry ingredients. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until well combined. This step adds richness and moisture to your cake.
4. Add the Eggs and Vanilla:
Next, add the eggs to the mixture one at a time, making sure to beat well after adding each one. Then stir in the vanilla extract, giving the mixture a nice flavor boost!
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Gently mix until just combined—be careful not to overmix! You want to keep the cake light and fluffy.
6. Fold in Zucchini and Blueberries:
Carefully fold in the shredded zucchini and blueberries, along with the chopped walnuts or pecans if you’re using them. This is where you can really see the colorful ingredients come together!
7. Pour the Batter:
Pour the batter into the prepared baking pan, spreading it out evenly. It should look nice and thick—it’s going to be delicious!
8. Bake the Cake:
Place the pan in the oven and bake for about 45 to 55 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
9. Cool Down:
Once baked, let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This cooling step is important as it helps prevent sogginess.
10. Serve and Enjoy:
Your moist blueberry zucchini cake is now ready! You can dust it with powdered sugar or frost it with cream cheese frosting for a special treat. Serve it with a warm cup of tea or coffee and enjoy every bite!
Can I Use Different Types of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour for a healthier option, or a gluten-free flour blend if you need a gluten-free cake. Just be sure to use a blend that’s suitable for baking!
Can I Substitute the Vegetable Oil?
Absolutely! You can replace vegetable oil with melted coconut oil, unsweetened applesauce, or even Greek yogurt for a lighter version. Just note that using yogurt may change the texture slightly, making it denser.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. It also freezes well! Just wrap individual slices tightly in plastic wrap and store in a freezer bag for up to 3 months.
Can I Add Other Fruits?
Definitely! Feel free to add other fruits like raspberries, chopped strawberries, or even peaches. Just adjust the quantities so the cake doesn’t become too wet—keep an eye on the overall moisture level!
