This blueberry zucchini cake is super moist and packed with juicy blueberries. The zucchini adds a lovely texture and helps keep it soft and fluffy!
I love how easy it is to whip up, and you can enjoy it for breakfast or as a snack. Plus, it’s a great way to sneak in some veggies without even noticing! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cake. You can use whole wheat flour for a slightly nuttier flavor and healthier option. Just note it may change the texture a bit.
Zucchini: Fresh, finely grated zucchini keeps the cake moist. If you’re short on zucchini, unsweetened applesauce can be a good substitute, though it will alter the flavor.
Blueberries: Fresh blueberries are best, but frozen blueberries work too! Just make sure they’re thawed and drained to prevent excess moisture. If you’re not a fan of blueberries, raspberries or chopped strawberries would also work.
Vegetable Oil: This adds moisture. You could use melted coconut oil or melted butter for a different flavor. Just make sure it’s cooled down before adding to avoid cooking the eggs!
How Do I Keep My Zucchini Cake Moist?
To ensure your cake stays moist, the key is in how you handle the zucchini and the mixing process. Here are tips for success:
- Grate the zucchini finely and remove excess water by squeezing it in a clean cloth or paper towel. Too much moisture can affect the cake’s texture.
- Mix dry and wet ingredients until just combined. Overmixing can create a dense cake.
- Baking it correctly is essential. Watch for the toothpick test—when it comes out clean, it’s done. Keep a close eye during the last few minutes of baking.
- Let it cool in the pan before transferring. This helps the cake set properly and retain its moisture.
With these tips, you’ll have a deliciously moist blueberry zucchini cake every time!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated zucchini (about 1 medium zucchini)
Add-Ins:
- 1 ½ cups fresh blueberries (can substitute with frozen, thawed and drained)
- ½ cup chopped walnuts or pecans (optional)
For Dusting:
- Powdered sugar (optional)
Time Needed:
This delicious cake will take about 15 minutes to prepare and around 45-55 minutes to bake. Don’t forget to let it cool completely before serving, which might take another hour or so. In total, you’re looking at about 1 hour and 10 minutes to enjoy this treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly. Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until everything is well-blended. This mix is where all the dry goodness comes together!
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, eggs, oil, and vanilla extract. Use a mixer or whisk to beat the mixture until it’s smooth and creamy. Nothing like a good mixture for that perfect cake!
4. Combine Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined. Be careful not to overmix—some lumps are perfectly fine!
5. Add Zucchini and Blueberries:
Next, carefully fold in the grated zucchini and blueberries. Incorporate them gently so they’re evenly distributed throughout the batter. If you’re using nuts, go ahead and fold those in too!
6. Bake the Cake:
Pour the batter into your prepared pan, spreading it out evenly. Pop it in the oven and bake for about 45-55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool Down:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This is critical for getting the right texture!
8. Serve and Enjoy:
When the cake is fully cooled, you can dust it with powdered sugar if you’d like. Slice it up and enjoy the moist, delicious flavors of blueberry and zucchini in every bite!
Enjoy your moist and flavorful blueberry zucchini cake! Perfect for any occasion! 🍰
FAQ for Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries in This Recipe?
Yes, you can! Just make sure to thaw and drain them before adding to the batter. This helps prevent excess moisture from making the cake soggy.
What Can I Substitute for Vegetable Oil?
If you want to switch it up, you can use melted coconut oil or melted butter. Just ensure that it’s cooled before mixing it in with the other wet ingredients to avoid cooking the eggs.
How Long Can I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. For longer storage, consider freezing it. Just wrap slices tightly in plastic wrap and place them in a freezer bag!
Can I Make This Cake Gluten-Free?
Definitely! You can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it has a binding agent like xanthan gum included, or add it separately if needed.
