This moist blueberry zucchini cake is a wonderful surprise! With fresh blueberries and shredded zucchini, it’s sweet and oh-so-delicious. Perfect for breakfast or a snack!
Honestly, who knew veggies could taste this good in a cake? I like to sneak a piece with my morning coffee—it makes me feel a little healthy! 😄
Baking this cake is super easy. Just mix everything in one bowl, pour it into a pan, and let it bake. You’ll love the sweet smell filling your kitchen!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this cake as it provides the right balance of structure and softness. If you’re looking to make it gluten-free, you can use a 1:1 gluten-free flour blend, which often works well in baking.
Zucchini: Shredded zucchini adds moisture without a strong flavor. If you don’t have zucchini, you could use shredded carrots or even applesauce to maintain that moisture.
Blueberries: Fresh blueberries are fantastic here! If they’re out of season, frozen blueberries work just as well—be sure to thaw and pat them dry to avoid excess moisture in the batter.
Nuts: I’m a huge fan of walnuts in this cake, but if you prefer a nut-free option, just leave them out or use sunflower seeds instead for a little crunch.
How Do You Ensure Your Cake Stays Moist?
Keeping your blueberry zucchini cake moist is key! Here’s how to do it:
- Use fresh, finely shredded zucchini—excess moisture is great when you squeeze it out before adding it to the batter.
- Mix the wet and dry ingredients only until combined. Over-mixing can lead to a dense cake.
- Don’t skip the eggs—they add moisture and help with texture. If you want an egg-free version, use chia seeds mixed with water as a substitute.
- Keep an eye on your baking time! Start checking at 40 minutes to avoid over-baking. If your toothpick comes out with just a few crumbs, it’s ready!
Following these tips will help you achieve a wonderfully moist and tasty cake every time! Enjoy baking!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
- For the Cake:
- 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
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, thawed and drained)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and approximately 40-50 minutes to bake. Don’t forget to let it cool completely before slicing, which could take an additional hour. So, you’ll have this delightful cake ready in about an hour and a half!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). You can grease and flour a 9×13-inch baking pan or line it with parchment paper for easier removal later. This will help make sure your cake doesn’t stick!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. This will be the dry mix that gives your cake structure and flavor.
3. Prepare the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until everything is well blended. It should look smooth. Then, beat in the eggs one at a time, making sure they’re fully incorporated. Finally, stir in the vanilla extract for a lovely flavor boost.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients. Mix everything together until just combined—this means don’t over-mix, or your cake may become tough and chewy!
5. Fold in Zucchini and Blueberries:
Gently fold in the shredded zucchini and blueberries until they are evenly distributed throughout the batter. If you’re adding nuts, you can fold them in as well. This step makes sure every bite is flavorful and packed with goodies!
6. Pour and Spread the Batter:
Pour the batter into your prepared pan, using a spatula to spread it evenly. This ensures that the cake bakes evenly throughout.
7. Bake the Cake:
Place the pan in the oven and bake for 40-50 minutes. To check for doneness, insert a toothpick in the center; it should come out clean or with just a few crumbs attached.
8. Cool and Serve:
Once baked, remove your cake from the oven and allow it to cool completely in the pan on a wire rack. After it cools, slice it up and enjoy your moist and flavorful blueberry zucchini cake!
Happy baking! This unique cake is perfect for sharing, or just keeping for yourself—enjoy!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Different Types of Flour?
Yes! All-purpose flour works best, but you can substitute with a gluten-free flour blend if needed. Just make sure to use one designed for baking to ensure proper texture.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week or freeze slices in a freezer-safe container for up to 3 months.
Can I Use Other Fruits Instead of Blueberries?
Absolutely! Feel free to substitute with other berries like raspberries or strawberries. You can also use diced apples or peaches for a different flavor profile—just adjust the cooking time if the fruit is quite juicy.
Is It Possible to Make This Cake Vegan?
Yes! To make a vegan version, substitute the eggs with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes). Use plant-based oil and ensure your sugars are vegan-friendly.
