This moist blueberry zucchini cake is a wonderful mix of sweet blueberries and soft zucchini. It’s a treat that’s perfect for breakfast or dessert!
What I love is how sneaky it is—you get some veggies in while enjoying cake. Plus, every bite feels like a cozy hug! 🥰
It’s super easy to whip up; just mix the ingredients, bake, and enjoy. And don’t be surprised if it disappears fast—everyone loves it!
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and texture. If you don’t have zucchini, you can substitute it with grated carrots or even applesauce for a similar moistness.
Blueberries: Fresh blueberries are delicious, but feel free to use frozen ones. Just add them straight into the batter without thawing. If you need a non-berry option, chopped apples or peaches can work too.
Flour: All-purpose flour is great, but for a gluten-free option, use a 1:1 gluten-free flour blend. This keeps the cake tender without gluten.
Oil: Vegetable oil helps keep the cake moist. You can substitute it with melted coconut oil or even unsweetened applesauce for a lighter version.
How Do You Keep Zucchini Cake Moist?
The secret to a moist blueberry zucchini cake is in how you prepare the zucchini and mix the batter. Make sure to grate the zucchini finely and squeeze out the excess moisture. This keeps your cake from getting soggy.
- Use a clean kitchen towel or paper towels to squeeze the grated zucchini until no liquid drips out.
- Mix your wet ingredients well, but be careful not to overmix when you add the dry ingredients. Overmixing can lead to a denser cake.
- Check for doneness with a toothpick. It should come out clean or with just a few crumbs, so don’t overbake!
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
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 1/4 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients:
- 2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh blueberries (can use frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 40-45 minutes to bake. You’ll want to let the cake cool down for about 30 minutes before slicing. It’s perfect for enjoying with a cup of tea or coffee!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your baking pan by greasing and flouring a 9×13 inch pan or lining it with parchment paper. This will help the cake come out easily later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Make sure everything is well combined and then set it aside.
3. Combine the Wet Ingredients:
In a large bowl, mix together the sugar and vegetable oil until they’re well blended. Add the eggs one at a time, making sure to beat well after adding each one. Stir in the vanilla extract until it’s nice and smooth.
4. Mix the Batter:
Gradually add the dry ingredients to the wet mixture. Stir just until everything is combined. Remember, we want to keep the cake tender, so try not to overmix!
5. Add the Zucchini and Blueberries:
Gently fold in the grated zucchini. Then, take your blueberries (and nuts, if you’re using them) and carefully fold those in, too. Be gentle so the blueberries don’t burst!
6. Pour and Smooth:
Now, pour the batter into your prepared baking pan. Use a spatula to smooth the top so it cooks evenly.
7. Bake the Cake:
Place the cake in the oven and bake for about 40-45 minutes. It’s done when a toothpick inserted in the center comes out clean—no gooey batter!
8. Cool and Serve:
Let the cake cool completely in the pan on a wire rack. This typically takes about 30 minutes. Once cool, slice it into squares and enjoy!
9. Optional Toppings:
If you want to get fancy, you can dust the top with powdered sugar or add a delightful cream cheese frosting before serving. Both are delicious options!
Enjoy this wonderfully moist and flavorful blueberry zucchini cake! It’s sure to be a hit with family and friends!
Frequently Asked Questions (FAQ)
Can I Substitute the Zucchini?
Yes, if you don’t have zucchini on hand, you can use grated carrots or even applesauce as a substitute. Just make sure to squeeze out excess moisture from either option to maintain the cake’s texture.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Can I Use Different Fruits?
Absolutely! Feel free to swap out the blueberries for other fruits like raspberries, chopped apples, or even peaches. Just adjust the amount as needed, keeping in mind that some fruits are juicier than others.
What’s the Best Way to Freeze This Cake?
To freeze, let the cake cool completely and cut it into slices. Wrap each slice in plastic wrap, then place in a freezer bag. Label with the date! When you’re ready to enjoy, just thaw at room temperature or pop a slice in the microwave for a few seconds.
