This Moist Blueberry Zucchini Cake is a tasty treat! It combines fresh blueberries and grated zucchini for a deliciously moist and sweet cake that’s perfect for any time of day.
I love how sneaky this recipe is—getting veggies into dessert! It’s great for using up extra zucchini from the garden. Plus, it smells amazing while baking!
Key Ingredients & Substitutions
Flour: All-purpose flour gives the cake structure. You can replace it with whole wheat flour for a nuttier taste or gluten-free flour if needed. Just ensure to use a blend that works for baking.
Granulated and Brown Sugar: These sugars contribute to sweetness and moisture. If you’re cutting down on sugar, try using honey or maple syrup, but adjust the liquids in the recipe slightly.
Vegetable Oil: This keeps the cake moist. You can swap it with applesauce for a lighter version or melted coconut oil for a hint of flavor.
Eggs: Eggs help bind everything. For a vegan option, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Blueberries: Fresh blueberries are the star here! If they’re out of season, frozen blueberries work just as well but don’t forget to thaw and drain them first.
How Do You Grate Zucchini Without Making a Mess?
Grating zucchini properly can be tricky, but it’s really simple! Here’s how to do it without a hassle:
- Use a box grater or a food processor for faster results. The medium grater side is perfect for this recipe.
- Place a clean kitchen towel or paper towel under the grater to catch the mess.
- After grating, squeeze the zucchini in the towel to remove excess moisture before adding it to your batter. This helps prevent a soggy cake!
Taking these steps helps keep your cake light and perfectly moist. 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
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups fresh blueberries (can substitute with frozen, thawed and drained)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious cake takes about 20 minutes to prep and around 45-55 minutes to bake. After baking, allow 15 minutes for cooling in the pan and then a bit more time to cool completely on a wire rack. In total, set aside about 1.5 to 2 hours before you can enjoy the cake!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to make it easier to remove the cake once it’s done.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend of dry ingredients adds flavor and helps the cake rise.
3. Combine the Sugars and Oil:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until everything is well combined and smooth. This mixture is what gives the cake its sweetness and moisture.
4. Add the Eggs and Vanilla:
Add the eggs to the sugar mixture one at a time, making sure to mix well after each addition. Then stir in the vanilla extract to infuse some delightful flavor.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined. Be careful not to overmix!
6. Fold in the Zucchini and Blueberries:
Gently fold in the grated zucchini and fresh blueberries (and nuts if you’re using them!). Take your time and be gentle to avoid smashing the berries too much.
7. Pour and Bake:
Pour the prepared batter into your pan and spread it out evenly. Bake in your preheated oven for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Once baked, let the cake cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. Optional: Before serving, dust with powdered sugar or add a layer of cream cheese frosting for an extra special treat!
Enjoy every delicious bite of your moist and flavorful Blueberry Zucchini Cake!
Frequently Asked Questions
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work well in this recipe. Just be sure to thaw them first and drain any excess moisture to prevent the batter from becoming too wet.
How Do I Store Leftover Zucchini Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it for longer, you can refrigerate it for up to a week or freeze slices for up to 3 months. Just make sure to wrap them well!
Can I Substitute Zucchini with Other Vegetables?
Yes! If you don’t have zucchini, shredded carrots or even applesauce can work as substitutes to keep the cake moist. Just note that this will alter the flavor slightly, so choose what you prefer!
Can I Make This Recipe Gluten-Free?
Definitely! You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Just check if the blend contains xanthan gum, as this can help mimic the texture of traditional flour.
