This Moist Blueberry Zucchini Cake is a tasty treat, combining fresh blueberries and soft zucchini for a deliciously sweet dessert. It’s perfect for any time of the day!
Honestly, who knew sneaky veggies could taste so good? I love having a slice with my morning coffee. It feels special, and hey, I’m eating my greens! ☕️💚
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cake. You could substitute it with whole wheat flour for a denser texture, or a gluten-free blend if you’re avoiding gluten.
Granulated and brown sugar: Both sugars add sweetness and moisture. You can swap granulated sugar with coconut sugar for a lower glycemic index option.
Zucchini: Fresh zucchini adds moisture without overpowering flavor. You can use yellow squash as a substitute, or even carrots for a different taste.
Blueberries: Fresh blueberries give bursts of flavor. If unavailable, try using raspberries or chopped strawberries instead. If using frozen, do not thaw for the best results!
Vegetable oil: It keeps the cake moist. Feel free to substitute it with melted coconut oil or even unsweetened yogurt for a lower fat option.
How Do I Ensure My Zucchini is Properly Prepared?
Preparing zucchini correctly is key to maintaining the cake’s texture. You’ll want to ensure your zucchini is grated and well-drained to prevent excess moisture.
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out any extra liquid. This step helps keep the cake from becoming soggy.
- Measure the amount after draining for accuracy in the recipe.
Following these steps will help your cake stay moist without losing its structure! Enjoy the baking experience!
How to Make Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini, grated and drained)
- 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 delicious Blueberry Zucchini Cake takes about 15 minutes to prep and approximately 45-55 minutes to bake. After baking, it’s best to cool the cake for about 15 minutes before transferring it to a wire rack. Give it some time to cool completely before serving—if you can resist that long!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing and flouring it, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mixture will give your cake a lovely flavor and structure.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and eggs until they are well combined. Add in the vegetable oil, applesauce, and vanilla extract, mixing everything together until it’s nice and smooth.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients from the first bowl into the wet mixture. Mix gently until everything is just combined. Be careful not to overmix—this keeps the cake tender!
5. Fold in the Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries, and if you’re using them, the chopped walnuts or pecans. This is where the cake really starts to take shape and flavor!
6. Pour and Spread the Batter:
Pour the batter into your prepared baking pan and spread it evenly. Make sure the batter is smooth on top for even baking.
7. Bake the Cake:
Bake the cake in your preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean. You want it cooked through but still moist!
8. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. If you can wait, this helps ensure a perfect texture!
9. Serve it Up:
When the cake is fully cool, you can dust it with powdered sugar or top it with cream cheese frosting if you like. It’s such a treat to enjoy this lovely, moist cake!
Slice it up and share—or keep it all for yourself (we won’t tell!). Enjoy your delightful Blueberry Zucchini Cake!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Keep in mind that whole wheat flour will give the cake a denser texture. You may want to reduce the flour by about 1/4 cup to keep it moist.
How Do I Store Leftover Cake?
Store leftover Blueberry Zucchini Cake in an airtight container in the fridge for up to 3 days. If you need to keep it longer, you can freeze it—just wrap individual slices tightly in plastic wrap, then place them in a freezer bag for up to 2 months.
Can I Make This Cake Ahead of Time?
Definitely! You can make the cake a day or two in advance. Just make sure to cool it completely before wrapping it in plastic wrap and storing it in the refrigerator to keep it fresh.
What Can I Substitute for Eggs in This Recipe?
If you’re looking to make this cake egg-free, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This helps maintain moisture and adds a bit of sweetness!
