This moist blueberry zucchini cake is a delicious way to enjoy veggies! With tender zucchini and sweet blueberries, it’s a treat that feels light yet satisfying.
Seriously, who would guess there’s good old zucchini hiding in there? It makes the cake super moist, and the blueberries add a burst of flavor. I could eat the whole thing! 😋
I love serving this cake fresh out of the oven, and it’s perfect with a cup of tea or coffee. It’s a great way to sneak in some veggies without anyone knowing!
Key Ingredients & Substitutions
Zucchini: This is the star of the cake! Grated zucchini adds moisture without a strong flavor. If you don’t have zucchini, you can use shredded carrots instead for a different twist, or even applesauce for moisture.
Blueberries: Fresh blueberries are best, but frozen works too! They won’t need thawing, but they may sink a bit. If you want, you could swap them out for chopped strawberries or raspberries.
Flour: All-purpose flour gives the best texture. If you’re gluten-free, consider using a 1-to-1 gluten-free baking mix to maintain the structure of the cake.
Nuts: I love adding walnuts for crunch, but if you have nut allergies, feel free to skip them or substitute with sunflower seeds.
How Do I Get a Super Moist Cake?
To ensure your blueberry zucchini cake is incredibly moist, follow these tips:
- Grate the zucchini and squeeze out any excess moisture. This helps prevent the cake from becoming too wet.
- Using oil instead of butter keeps the cake tender. Oil adds moisture without extra air that can dry it out.
- Avoid overmixing the batter. Mix just until combined to keep the cake light.
- Baking time matters! Check doneness with a toothpick. If it comes out clean, it’s done!
Moist Blueberry Zucchini Cake
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
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1 ¾ cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
Main Ingredients:
- 2 cups finely shredded zucchini (about 1 medium zucchini)
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
- ½ cup chopped pecans or walnuts (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare, followed by 45-50 minutes of baking time. Once it’s out of the oven, let it cool before you serve it, so plan for another 30 minutes to cool completely. Altogether, you’re looking at about an hour and a half!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and grease it with a bit of oil or butter, then sprinkle some flour in, shaking it around to coat the bottom and sides. Alternatively, you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. These dry ingredients work together to make your cake rise and taste amazing. Once mixed, set the bowl aside.
3. Prepare the Wet Ingredients:
In a large mixing bowl, beat the granulated sugar and vegetable oil together until fully combined. This step ensures a nice sweet base for your cake. Then, add the eggs one at a time, mixing well after each addition. Lastly, stir in the vanilla extract until blended.
4. Combine Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense instead of fluffy!
5. Fold in the Veggies and Berries:
Now, it’s time to add the special ingredients! Gently fold in the finely shredded zucchini, blueberries, and nuts, if you’re using them, making sure they’re evenly distributed throughout the batter.
6. Bake the Cake:
Pour the batter into your prepared baking pan, spreading it out evenly. Bake it in the oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remember to check at the 45-minute mark to avoid over-baking!
7. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. Then, carefully take it out of the pan, letting it cool completely. If you’d like, dust it with powdered sugar before serving to add a pretty touch!
Now, it’s time to slice up your delightful blueberry zucchini cake and enjoy the moistness and flavors in every bite! Perfect for a cozy dessert or a sweet snack! 🍰
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! However, the cake may be denser. You might want to use half whole wheat and half all-purpose for a lighter texture while still adding some whole grain goodness.
How Can I Make This Cake Vegan?
To make a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water = 1 egg). Also, swap the vegetable oil with melted coconut oil or any neutral oil, and use a plant-based milk in place of any dairy ingredients.
How Do I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week, or wrap it tightly and freeze for up to 3 months. Just remember to let it come to room temperature before serving!
Can I Add Other Fruits to This Recipe?
Absolutely! You can mix in chopped strawberries, raspberries, or even peaches. Just ensure the total amount of fruit stays around 1.5 to 2 cups so the batter remains balanced. It’s a great way to customize based on your favorite fruits!
