This moist blueberry zucchini cake is a delightful treat! Packed with fresh blueberries and grated zucchini, it’s both tasty and a bit healthier than your average cake.
It’s like getting the best of both worlds—sweet blueberries and sneaky veggies! I love having a slice for breakfast with my coffee. Gives me the energy to take on the day! ☕️
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cake. You can substitute with whole wheat flour for a nuttier flavor, or a gluten-free blend if needed. Just ensure it’s a 1:1 blend for the best results.
Granulated and brown sugar: The combination adds depth of flavor. If you want a healthier option, consider coconut sugar or honey. Just remember to adjust the liquid ingredients if you switch to honey!
Zucchini: Fresh zucchini keeps the cake moist. If zucchini isn’t available, you could use grated carrots or even applesauce, but it may change the flavor slightly.
Blueberries: Fresh berries provide the best flavor, but frozen blueberries work well too. Don’t forget to thaw and drain them first. You can also swap in chopped strawberries if you prefer!
How Do I Keep My Cake Moist and Fluffy?
To ensure your blueberry zucchini cake turns out moist, follow these key steps:
- Grate the zucchini finely and make sure to squeeze out excess moisture. This keeps the batter from becoming too wet.
- Mix your wet and dry ingredients just until combined. Over-mixing can lead to a tougher cake.
- Check for doneness with a toothpick; if it comes out clean or with a few moist crumbs, it’s ready!
- Let the cake cool in the pan to help retain moisture before transferring it to a wire rack.
These simple tips can help you bake a deliciously moist cake every time!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Mix-ins:
- 1 ½ cups finely grated zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (you can use frozen, thawed and drained)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful blueberry zucchini cake will take approximately 15 minutes to prepare and about 40-45 minutes to bake. Allow time for cooling before serving, so plan for about 1 hour total including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, prepare your baking pan by greasing and flouring a 9×13 inch pan or lining it with parchment paper. This will prevent the cake from sticking!
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices throughout the cake.
3. Prepare the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, and eggs. Beat them together until the mixture is light and fluffy. This usually takes a few minutes; don’t rush it!
4. Combine Wet Ingredients:
Add the vegetable oil and vanilla extract to the sugar-egg mixture, and beat until well combined. You want everything to be nicely blended together.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined. Be careful not to over-mix, as this can make the cake tough—lumps are okay!
6. Fold in Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries using a spatula, being cautious not to crush the blueberries. You want to keep them whole for bursts of flavor throughout the cake!
7. Add Nuts (Optional):
If you’re using nuts, fold them in at this stage. They add a nice crunch and flavor that complements the blueberries.
8. Pour and Spread the Batter:
Pour the batter into the prepared baking pan. Use a spatula to spread it out evenly. This helps ensure the cake bakes uniformly.
9. Bake the Cake:
Place the pan in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready!
10. Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack. After cooling, slice and serve! Enjoy this deliciously moist and flavorful zucchini cake!
Your friends and family will love this unique treat that showcases the sweetness of blueberries mixed with the goodness of zucchini! Enjoy!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Other Types of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour or a gluten-free blend. If using whole wheat, you might want to reduce the flour by about ¼ cup as it can absorb more moisture.
What Should I Do If My Zucchini Is Watery?
If your grated zucchini seems very watery, simply place it in a clean dish towel or cheesecloth and squeeze out the excess moisture. This step is essential to prevent the cake from becoming soggy!
How to Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. You can also freeze slices wrapped in plastic wrap and then foil for up to 3 months!
Can I Add More Fruits?
Absolutely! You can swap some of the blueberries for chopped strawberries, raspberries, or even diced apples. Just be sure to keep the total amount of fruit similar to avoid altering the cake’s texture too much.
