This moist blueberry zucchini cake is a delightful treat made with fresh blueberries and shredded zucchini. It’s soft, sweet, and perfect for any snack or dessert time!
Honestly, who knew zucchini could be so sneaky and delicious? I love how it keeps the cake moist. Don’t be surprised if this cake disappears quickly—I’ve seen it happen! 🍰
Key Ingredients & Substitutions
Zucchini: Grated zucchini adds moisture and keeps the cake tender. You can substitute with finely grated carrots if you don’t have zucchini on hand, but the flavor will change a bit!
Flours: I use a mix of all-purpose and whole wheat flour for a heartier texture. If you’d like a lighter cake, just stick with all-purpose flour. Gluten-free flour blends can also work if you have dietary needs.
Blueberries: Fresh blueberries are fantastic, but frozen blueberries work great too. Just don’t thaw them beforehand, or they might color the batter too much. If blueberries aren’t available, chopped strawberries or raspberries could also be used.
Oils: Vegetable oil helps keep the cake moist. You could use melted coconut oil for a different flavor or even applesauce for a healthier option!
How Do You Incorporate Zucchini Without Making the Cake Wet?
Preparing zucchini for baking is crucial to avoid a soggy cake. Start by grating the zucchini, then place it in a clean kitchen towel and squeeze out excess moisture. Take your time with this step; it makes a big difference! Here’s how to do it:
- Grate the zucchini using the large holes of a box grater.
- Transfer it to a kitchen towel, fold it over, and twist to squeeze out the water.
- Measure the correct amount after squeezing.
With less moisture content, your cake will be perfectly moist without being overly dense!
How to Make Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
Wet Ingredients:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional, can use all-purpose only)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Sweeteners:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
Add-ins:
- 1 1/2 cups fresh or frozen blueberries
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This moist blueberry zucchini cake will take approximately 15-20 minutes to prepare and about 45-55 minutes to bake. After baking, let it cool completely before serving. So, you’re looking at about 1 hour to 1 hour and 15 minutes total before it’s ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First, preheat your oven to 350°F (175°C). While the oven is warming up, grease and flour a 9×13 inch baking pan or line it with parchment paper for easier removal later.
2. Combine Dry Ingredients:
In a medium bowl, gently whisk together the all-purpose flour, whole wheat flour (if you’re using it), baking powder, baking soda, salt, cinnamon, and nutmeg. This step helps to mix everything evenly and ensures your cake rises nicely.
3. Mix the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk them together until fully combined. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
4. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Add Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries until they’re evenly distributed throughout the batter. If you’re adding nuts, fold them in as well for some extra crunch!
6. Bake the Cake:
Pour the batter into the prepared baking pan, spreading it evenly. Place it in the preheated oven and bake for 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack. Once completely cool, cut it into squares and serve. This cake is delicious on its own or topped with a little powdered sugar or cream cheese frosting if you like!
Enjoy your lovely, moist blueberry zucchini cake! It’s a treat you can feel good about indulging in.
Can I Use Different Types of Flour?
Yes! You can use all-purpose flour alone if you prefer a lighter texture. If you want a bit more nutrition, you can also substitute half of the flour with whole wheat flour. For a gluten-free version, try using a gluten-free flour blend!
How Can I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for longer storage, up to a week, but it may dry out a bit. If you’d like to keep it for an extended period, you can freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap before freezing!
Can I Use Other Fruits Instead of Blueberries?
Absolutely! You can substitute blueberries with chopped strawberries, raspberries, or even diced peaches. Just remember that different fruits may alter the overall flavor and moisture content slightly.
What Can I Use Instead of Vegetable Oil?
If you want a different flavor or need a substitute, you can use melted coconut oil, applesauce, or even Greek yogurt. Each will offer a unique twist to the cake’s moisture and flavor!
