This Moist Blueberry Zucchini Cake is a delightful mix of fresh blueberries and soft zucchini. It’s sweet, fruity, and perfect for sharing with friends and family!
You’ll love how simple it is to make—just stir the ingredients together, and you’re halfway there! I like to enjoy it warm with a cup of tea—what a treat! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the main flour used. For a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found that it works well without sacrificing texture!
Vegetable Oil: Vegetable oil keeps the cake moist. You can replace it with melted coconut oil or applesauce for a lighter option. I love using applesauce for added sweetness!
Granulated Sugar & Brown Sugar: This combo gives great flavor. You could use coconut sugar or honey as substitutes. Just remember that honey will add more moisture, so adjust your wet ingredients accordingly!
Zucchini: Fresh zucchini is essential for moisture. If you need a substitute, finely grated carrots work nicely. Just be sure to squeeze out excess moisture!
Blueberries: Fresh blueberries are best for achieving bursts of flavor. Frozen blueberries can be used too—simply thaw and drain to prevent excess liquid in the batter.
How Do I Properly Grate Zucchini for My Cake?
Grating zucchini is important for achieving the right texture in your cake. Here’s a quick guide to do it well:
- Wash and dry the zucchini. Cut off the ends before grating.
- Using a box grater or food processor, grate the zucchini using the large holes.
- After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture. This will help keep your cake from being too wet!
Follow these steps, and you’ll have perfectly grated zucchini that enhances your cake without making it soggy. Happy baking!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
Wet Ingredients:
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients:
- 2 cups grated zucchini (about 1 medium zucchini, grated and drained lightly)
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious blueberry zucchini cake will take around 15 minutes to prep and about 45-50 minutes to bake. Including cooling time, you’ll be ready to enjoy it in about 1 hour and 15 minutes! It’s quick to make—and worth every minute!
Step-by-Step Instructions:
1. Preheat Your Oven and Prepare the Pan:
First, preheat your oven to 350°F (175°C). Grab a 9×13-inch baking pan. You can grease and flour it, or for an easier cleanup, line it with parchment paper.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This ensures that everything mixes evenly in the cake. Set this bowl aside for now.
3. Mix the Wet Ingredients:
In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until well combined. This mixture should look smooth and creamy! Next, add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
Now it’s time to add the dry ingredients to the wet mixture. Gradually stir them together until just combined. Be careful not to overmix!
5. Add the Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries. If you’re using nuts, fold those in now, too. This helps keep the berries and zucchini evenly distributed throughout your cake.
6. Pour and Bake:
Pour the batter into your prepared baking pan and spread it out evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Enjoy:
Once baked, let the cake cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. You can serve it plain, or if you like, dust with powdered sugar or drizzle a simple glaze on top. Enjoy your moist blueberry zucchini cake!
FAQ: Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries in This Recipe?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them beforehand to prevent excess moisture in your batter. Toss them in a little flour before adding to the mix to help them stay suspended in the cake.
What’s the Best Way to Grate Zucchini?
To grate zucchini, use the large holes of a box grater or a food processor. After grating, place the zucchini in a clean kitchen towel and squeeze out any excess moisture. This helps prevent the cake from becoming too wet!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day ahead. Just let it cool completely, cover it in plastic wrap, and store it at room temperature. For prolonged freshness, refrigerate it for up to 3 days.
How Can I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, consider refrigerating it. To enjoy later, you can slice and freeze pieces, then thaw them at room temperature or in the microwave.
