This Moist Blueberry Zucchini Cake is a fun and tasty way to enjoy veggies! Packed with juicy blueberries and a hint of cinnamon, it’s a sweet treat you won’t want to miss.
I love how the zucchini keeps the cake super moist, and those blueberries add a pop of flavor! It’s perfect for breakfast or as a snack, and it makes my kitchen smell amazing! 🍰
Key Ingredients & Substitutions
Zucchini: This ingredient adds moisture to the cake without a strong flavor. You can use other veggies like grated carrots or even applesauce for a similar effect.
Blueberries: Fresh blueberries are best for a burst of flavor, but if they’re out of season, frozen will work fine. Just remember, they shouldn’t be thawed to keep from turning the batter blue!
Oil: I use vegetable oil for a neutral flavor, but you can swap it for melted coconut oil or even applesauce if you want a healthier twist.
Nuts: Walnuts or pecans are great for added crunch and flavor, but feel free to omit them if you prefer a nut-free cake or have allergies.
How Do I Get My Zucchini Grated Just Right?
Grating the zucchini evenly is key to ensuring it blends well into the batter and doesn’t leave large chunks. Here’s how to do it:
- Choose a medium-sized, firm zucchini. A fresher zucchini gives better moisture and flavor.
- Wash the zucchini thoroughly to remove any dirt.
- Using a box grater or food processor, grate the zucchini with the skin on for added nutrients.
- After grating, place the zucchini in a clean towel and squeeze out excess moisture. This helps prevent a soggy cake.
What’s the Best Way to Bake This Cake Evenly?
Baking evenly can sometimes be a challenge. Here are my tips:
- Preheat your oven fully to ensure the cake starts baking right away.
- Position your baking pan in the center of the oven to allow for even air circulation.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached, but not wet batter.
Now you’re ready to make your Moist Blueberry Zucchini Cake with confidence! Enjoy baking!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 2 cups finely shredded zucchini (about 1 medium zucchini)
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This cake is fairly quick to prepare! You’ll need about 15-20 minutes for prep, followed by 45-55 minutes of baking time. After baking, give it some time to cool before serving. So, total, plan for around 1.5 to 2 hours from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×13-inch baking pan or two 8-inch round pans. This will help the cake come out easily once it’s baked.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Mix them well so everything is evenly distributed. Once done, set this bowl aside while you prepare the wet ingredients.
3. Combine Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat the mixture with a whisk or electric mixer until it’s well combined and smooth. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract until everything is blended.
4. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients into the wet mixture, mixing just until you see no dry flour left. Don’t overmix—this helps keep the cake light and fluffy!
5. Add Zucchini and Blueberries:
Gently fold in the shredded zucchini and blueberries using a spatula. Be careful to mix just enough to distribute them without breaking up the blueberries too much. If you’re using nuts, fold them in at this stage too.
6. Bake the Cake:
Pour the batter evenly into your prepared pan(s) and smooth the top with a spatula. Place the pan(s) in the oven and bake for 45-55 minutes. Keep an eye on it and check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
7. Cool Down:
Once baked, take the cake out of the oven and let it cool in the pan for about 15 minutes. This will make it easier to remove. After that, transfer it to a wire rack to cool completely.
8. Serve and Enjoy:
This moist blueberry zucchini cake is delicious on its own! If you want, you can sprinkle some powdered sugar on top or add cream cheese frosting for an extra touch of sweetness. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Other Types of Flour?
Absolutely! If you want a healthier version, you can substitute part of the all-purpose flour with whole wheat flour. Just note that it may result in a denser cake. For gluten-free options, use a 1:1 gluten-free baking flour blend.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. Just thaw them overnight in the fridge before serving!
Can I Make This Cake Without Eggs?
Yes! You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit until it thickens). This will keep the cake moist while accommodating a vegan diet.
What’s the Best Way to Shred Zucchini?
To shred zucchini, use a box grater or a food processor. It’s best to leave the skin on for added nutrients. Remember to squeeze out excess moisture using a clean kitchen towel after shredding; this prevents the cake from becoming too soggy.
