This Moist Blueberry Zucchini Cake is a fun twist on a classic treat! It’s packed with juicy blueberries and secretly includes zucchini, making it super soft and yummy.
You get the sweet blueberry flavor while sneaking in some veggies! I love how easy it is to make. One bowl, mix, and bake—what’s not to love? 🍰
Key Ingredients & Substitutions
Flour: All-purpose flour is great for structure. If you’re gluten-free, you can use a 1-to-1 gluten-free flour blend, which works well in most cases!
Zucchini: Fresh grated zucchini adds moisture without much flavor. If you don’t have zucchini, finely grated carrots can work as a substitute, offering a slightly different taste.
Blueberries: Fresh blueberries make this cake vibrant and juicy. If you use frozen, don’t thaw them to prevent excess moisture, which could make your cake soggy. Alternatively, you can use raspberries or chopped strawberries!
Nuts: Chopped walnuts or pecans give a nice crunch, but they are optional. If you have nut allergies, you can skip them completely or use seeds like sunflower seeds instead.
How Do You Ensure the Zucchini Cake is Moist?
Keeping this cake moist is all about how you handle the zucchini! Here’s a simple guide:
- Grate the zucchini and squeeze it slightly to remove excess water. Too much moisture can make the cake too wet.
- Don’t overmix the batter. Stir just until combined to keep air in the batter, which helps with fluffiness.
- Try to use fresh ingredients, especially eggs and baking powder. They help the cake rise nicely.
- And remember, letting the cake cool in the pan helps it stay moist before slicing!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or melted butter)
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
- 1/2 cup chopped nuts (optional, such as walnuts or pecans)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This moist blueberry zucchini cake takes about 15 minutes to prepare and approximately 45-55 minutes to bake. After that, allow some time to cool, so you can slice it up and enjoy! Overall, set aside about 2 hours from start to finish, including cooling time.
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
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 you can line it with parchment paper for easier removal later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. This helps ensure your cake rises perfectly!
3. Creaming the Sugars and Eggs:
In a large mixing bowl, blend together the granulated sugar, brown sugar, and eggs using an electric mixer until the mixture is smooth and creamy.
4. Adding Wet Ingredients:
Next, pour in the vegetable oil and vanilla extract. Mix well until everything is combined and smooth.
5. Combining Wet and Dry Ingredients:
Gradually add your dry mixture to the wet mixture. Stir gently just until everything is combined—don’t overmix or your cake might become tough!
6. Adding Zucchini:
Now, fold in the grated zucchini gently, making sure it’s evenly distributed through the batter.
7. Folding in the Blueberries:
Carefully add the blueberries, folding them in gently to avoid mashing them and turning your batter purple. If you’re adding nuts, this is also the time to fold them in!
8. Pouring and Spreading the Batter:
Pour the batter into your prepared baking pan and spread it evenly with a spatula.
9. Baking the Cake:
Place the pan in the oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
10. Cooling the Cake:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. Then, gently remove it from the pan to cool completely.
11. Serving the Cake:
Once the cake is completely cool, you can dust it with powdered sugar for an extra touch if you’d like. Slice it up and enjoy!
Enjoy your moist and delicious blueberry zucchini cake! Perfect for a snack or dessert!
Frequently Asked Questions (FAQ)
Can I Substitute Coconut Oil for Vegetable Oil?
Absolutely! You can use melted coconut oil in place of vegetable oil for a subtle coconut flavor. Just ensure it’s melted when you add it to the mixture!
Is It Necessary to Squeeze the Zucchini?
While not strictly necessary, it’s a good idea to lightly squeeze out some of the excess moisture from the grated zucchini before adding it to your batter. This helps prevent the cake from becoming soggy!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To keep it fresh, wrap the slices individually if you prefer!
Can I Use Other Fruits Instead of Blueberries?
Definitely! You can substitute blueberries with raspberries, chopped strawberries, or even peaches. Just adjust the quantity based on the fruit’s sweetness to your liking.
