This Moist Blueberry Zucchini Cake is a delicious way to enjoy fresh blueberries and sneak in some veggies! It’s soft, fluffy, and packed with flavor.
Who knew zucchini could play nice in a dessert? I love how the blueberries burst with sweetness, making each bite a little party in your mouth! 🍰
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cake! For a healthier twist, consider using whole wheat flour or a gluten-free blend. Just keep in mind that the texture may vary slightly.
Zucchini: Fresh grated zucchini keeps the cake moist. If you can’t find zucchini, you can use grated carrots or even applesauce as a substitute, both will add moisture and sweetness!
Blueberries: Fresh blueberries are fantastic, but frozen blueberries work too. Just make sure to thaw and drain them first to avoid excess moisture in the batter. I often use a mix of both for extra flavor!
Nuts: I like to add walnuts or pecans for crunch, but you can leave them out if you’re looking for a nut-free option or swap them for seeds like sunflower or pumpkin seeds for added texture and nutrients.
How Do I Ensure My Cake Is Moist and Delicious?
To achieve a moist cake, here are a few tips:
- Don’t overmix! When adding the dry ingredients to the wet, mix just until combined. Overmixing can lead to a rubbery texture.
- Be generous with the zucchini! It not only adds moisture but also nutrients to the cake.
- Check for doneness before the timer goes off. Cakes can bake at different rates. A toothpick inserted should come out clean, but a few crumbs are okay!
- Let it cool completely before serving. This helps the flavors settle and the texture firm up nicely.
Following these steps will help you make a scrumptious Blueberry Zucchini Cake every time!
How to Make Moist Blueberry Zucchini Cake
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
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
Fruit and Optional Add-ins:
- 1 ½ cups fresh blueberries (can substitute frozen, thawed and drained)
- ½ cup chopped walnuts or pecans (optional)
For Dusting:
- Powdered sugar, for dusting (optional)
Time Needed:
This delicious cake takes about 15 minutes to prepare and around 45-55 minutes to bake. Overall, plan for about 1 hour and 15 minutes from start to finish, plus cooling time. Great for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×13-inch baking pan or two 9-inch round cake pans. This will prevent your cake from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures that all the dry ingredients are well combined and helps the cake rise nicely.
3. Cream the Sugars and Oil:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until they’re nice and smooth. You want it to look creamy!
4. Add the Eggs and Vanilla:
Crack in the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract for that lovely flavor.
5. Combine the Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture. Mix just until combined—overmixing can make your cake tough, and nobody wants that!
6. Fold in the Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries. Be careful not to crush the blueberries too much so that they retain their shape and burst of flavor.
7. Add Nuts (Optional):
If you’re adding nuts, now’s the time to fold them into the batter. They give a nice crunch to the cake!
8. Bake the Cake:
Pour the batter into your prepared pan(s) and spread it evenly. Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Yay, it’s baking time!
9. Cool Down:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Dust and Serve:
For a final touch, dust the top with powdered sugar before serving if you desire. Now slice it up and enjoy your moist and flavorful Blueberry Zucchini Cake!
Happy Baking! 🎉
FAQ for Moist Blueberry Zucchini Cake
Can I Substitute Zucchini with Something Else?
Absolutely! If you don’t have zucchini on hand, you can use grated carrots or even unsweetened applesauce. Both will keep the cake moist while adding a bit of sweetness.
What’s the Best Way to Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze it wrapped tightly in plastic wrap for up to 3 months. Just make sure to let it cool completely before wrapping!
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries! Just make sure to thaw and drain them first to avoid adding excess moisture to the batter. You can toss them in a little flour before adding to the batter to help prevent them from sinking.
How Can I Make This Cake Egg-Free?
To make the cake egg-free, you can substitute each egg with ¼ cup of unsweetened applesauce or 1/4 cup of mashed banana. This will help maintain moisture and binding in the cake!
