This Moist Blueberry Zucchini Cake is a treat you won’t forget! It’s packed with juicy blueberries and tender zucchini, making it soft and flavorful with every bite.
Honestly, I love how the zucchini makes the cake super moist without adding a strong veggie taste. Plus, it’s a great way to hide those greens from the picky eaters in your life! 😉
Whenever I bake this cake, the whole house smells amazing. It’s perfect for breakfast or dessert, and I often enjoy it warm with a little butter. So good!
Key Ingredients & Substitutions
Flour: All-purpose flour gives the cake structure. If you’re looking for a gluten-free option, try using a gluten-free 1:1 baking flour.
Granulated Sugar & Brown Sugar: Both sugars add sweetness but also moisture. For a healthier alternative, you could use coconut sugar or honey, but adjust the liquid in the recipe if needed.
Zucchini: Fresh zucchini adds moisture without overpowering the flavor. You can substitute it with grated carrots if you prefer. Just remember to squeeze out excess moisture.
Blueberries: Fresh blueberries are best for flavor, but frozen ones work too. If using frozen, don’t thaw them to prevent a soggy cake.
Why is Mixing Technique Important for This Cake?
Mixing plays a big role in the cake’s texture. You want to blend the wet and dry ingredients until just combined. Overmixing can lead to a tough cake. To avoid this:
- After adding the dry ingredients, use a spatula to gently fold in the ingredients instead of stirring vigorously.
- When you add the zucchini and blueberries, keep the folding motion gentle. This keeps the batter light and airy.
This technique ensures your cake remains tender and moist every time!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
- Optional: ½ cup chopped nuts (e.g., walnuts or pecans)
How Much Time Will You Need?
This delicious cake requires about 15 minutes of prep time and 45 to 55 minutes of baking time. Don’t forget to let it cool completely before slicing—it’s worth the wait!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it or lining it with parchment paper to help the cake release easily after baking.
2. Mixing the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mixture will help give your cake a nice rise and flavor. Once combined, set it aside for later.
3. Making the Wet Mixture:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Use a whisk or electric mixer to beat the mixture, then add the eggs one at a time. Make sure to add the vanilla extract and mix until everything is smooth and blended together!
4. Combining Wet and Dry Ingredients:
Now it’s time to add your dry ingredients to the wet mixture. Do this gradually, mixing just until everything is combined. Remember, you don’t want to overmix—this will help keep your cake tender and fluffy.
5. Adding Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries until they’re evenly mixed throughout the batter. If using nuts, now is the time to add those in too! Be gentle during this step to avoid breaking the blueberries.
6. Pouring & Spreading the Batter:
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. This ensures your cake bakes evenly.
7. Baking Time:
Place your cake in the preheated oven and bake for about 45 to 55 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s perfect!
8. Cooling and Serving:
Let the cake cool completely in the pan on a wire rack. Once cooled, slice it into squares, and enjoy your moist and flavorful Blueberry Zucchini Cake with family and friends!
This cake is delicious on its own, but a little butter or a dusting of powdered sugar on top could make it even sweeter. Enjoy!
Frequently Asked Questions
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the batter to prevent a soggy cake.
How Should I Store Leftover Cake?
To store leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. Just make sure to let it come to room temperature before serving for the best flavor.
Can I Substitute a Different Type of Oil?
Absolutely! While vegetable oil keeps the cake moist, you can substitute it with canola oil, melted coconut oil, or even applesauce for a lighter option. Just keep in mind that the flavor might slightly change based on your choice.
What Can I Use Instead of Blueberries?
If you’re out of blueberries, you can substitute them with other berries like raspberries, chopped strawberries, or even chocolate chips for a different twist! Adjust the sweetness accordingly, especially with chocolate chips.
