This moist blueberry zucchini cake is a perfect treat! The combination of juicy blueberries and fresh zucchini makes it delightful and healthy. Plus, it’s super fluffy!
You’ll love how easy this cake is to whip up. It’s a great way to sneak in some veggies and feels like a sweet hug with every bite. I can’t resist having a slice with my coffee! ☕️
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for this cake. If you’re looking for a healthier option, you could use whole wheat flour, but the texture may be a bit denser.
Vegetable Oil: I love using vegetable oil for its neutral taste. You can swap it for melted coconut oil or applesauce if you want a lighter or healthier alternative.
Zucchini: Fresh zucchini is essential for moisture. You can use yellow squash if you want a twist. Just make sure to squeeze out excess moisture to prevent a soggy cake!
Blueberries: Fresh blueberries burst with flavor. If unavailable, frozen blueberries work well too—just don’t thaw them first to keep the cake from turning purple.
Nuts: I enjoy adding walnuts or pecans for a crunchy texture. Feel free to skip these or try sunflower seeds for nut-free versions!
How Do I Ensure My Cake Stays Moist?
Keeping your blueberry zucchini cake moist is all about balancing ingredients and proper baking. Here are some key tips:
- Don’t over-mix the batter when adding zucchini and blueberries; this keeps the cake fluffy.
- Grate your zucchini finely and lightly squeeze out the excess moisture. This keeps it from being too watery.
- Test for doneness with a toothpick in the center. Remove it from the oven as soon as it comes out clean to avoid drying it out.
- Let the cake cool in the pan for a bit, but don’t leave it in too long. Transfer it to a wire rack to cool completely and maintain moisture.
How to Make Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
- 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
- ⅔ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini, grated and lightly squeezed)
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 45-50 minutes to bake. After baking, allow the cake to cool for around 15 minutes in the pan before transferring to a wire rack. So, you’re looking at about 1 hour and 20 minutes in total before you can enjoy this delightful cake!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or you can line it with parchment paper for easy removal later. This will help the cake come out beautifully!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step ensures the leavening agents are evenly distributed.
3. Combine the Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until everything is well combined. You want it to be smooth and creamy. Then, add the eggs, one at a time, and beat well after each addition. Mix in the vanilla extract for extra flavor.
4. Combine Both Mixtures:
Now, slowly stir the dry ingredients into the wet ingredients until just combined. Don’t worry if you see a few lumps—overmixing can make the cake dense!
5. Fold in the Good Stuff:
Gently fold in the grated zucchini and blueberries. Be careful not to break the berries too much! If you’re using nuts, this is the time to fold them in as well.
6. Bake the Cake:
Pour the batter into your prepared pan and smooth it out. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it as oven times can vary.
7. Cool and Serve:
Once baked, let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. If you’d like, you can dust it with powdered sugar or drizzle a simple glaze over it for a touch of sweetness!
Enjoy your moist blueberry zucchini cake with a cup of tea or coffee! It’s a delightful treat any time of the day!
FAQ about 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. However, keep in mind that the cake may be denser. For a lighter texture, consider using half whole wheat and half all-purpose flour!
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until thickened). Both options will help bind the ingredients together.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap before freezing!
Can I Use Other Fruits Instead of Blueberries?
Absolutely! You can swap blueberries for other fruits like raspberries, chopped strawberries, or even diced peaches. Just make sure to adjust the quantity to keep the moisture balance in the cake!
