This moist blueberry zucchini cake is a tasty blend of fresh blueberries and grated zucchini. It’s sweet, fluffy, and perfect for any time of day!
Honestly, who doesn’t love the surprise of sneaky veggies in a cake? The zucchini keeps it so soft, even if you’ve had a slice (or two) at breakfast! 🍰
I love how easy this cake is to whip up! Just mix, bake, and enjoy. Plus, it’s a great way to use up extra zucchini from the garden. Win-win!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend can work well. Just remember, the texture might differ a bit!
Zucchini: Use fresh zucchini, which adds moisture without overpowering the cake. If you don’t have zucchini, grated carrots can be a good substitute, offering a similar texture.
Blueberries: Fresh blueberries make a big difference in flavor. If they’re out of season, frozen blueberries can be used, but make sure to thaw and drain them to avoid excess moisture.
Nuts: Walnuts or pecans add a nice crunch. If you’re nut-free, leave them out or try adding pumpkin seeds for a similar texture.
How Do I Make Sure My Cake Stays Moist?
Keeping your cake moist relies a lot on the zucchini! Here’s how to ensure your cake doesn’t dry out:
- When grating zucchini, don’t squeeze out too much moisture. You want some of that natural water to keep the cake tender.
- Be careful not to overmix the batter. Mix just until combined; that helps keep it fluffy.
- Check your cake for doneness a few minutes before the 40-minute mark. Oven temperatures can vary, and you want to avoid overbaking.
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
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups fresh blueberries (or frozen, thawed and drained)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful cake takes about 15 minutes of prep time and then around 40-45 minutes to bake. Don’t forget to let the cake cool completely before slicing! In total, you can expect to spend a little over an hour to enjoy this moist blueberry zucchini delight.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First things first, preheat your oven to 350°F (175°C). Take a 9×13-inch baking pan and grease and flour it, or you can line it with parchment paper to make removal easier later on.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Give it a good mix to combine everything and set it aside for a moment.
3. Combine the Wet Ingredients:
In a larger bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, making sure to mix well after each addition. Finally, stir in the vanilla extract to add that lovely flavor.
4. Combine the Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Mix carefully until just combined—no need to overdo it! You want a fluffy texture, after all.
5. Add the Zucchini and Blueberries:
Now comes the fun part! Gently fold in the grated zucchini and blueberries into the batter. If you’re using nuts, fold them in too. Be delicate so those blueberries don’t burst!
6. Pour and Spread the Batter:
Pour the delicious batter into your prepared baking pan and spread it out evenly. It’ll look so good already!
7. Bake to Perfection:
Pop the pan into your preheated oven and bake for 40-45 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center—if it comes out clean, it’s ready!
8. Cool and Serve:
Once your cake is baked, let it cool completely in the pan on a wire rack. After it’s cooled, you can slice it up and serve it as a delightful treat any time of day!
Enjoy your moist and flavorful blueberry zucchini cake! 🍰
FAQ for Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can definitely use frozen blueberries! Just make sure to thaw and drain them first to avoid excess moisture in the batter. They might break a bit more easily when mixing in, but they’ll still taste delicious.
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. Just make sure to wrap it well to maintain moisture!
Can I Add Other Mix-Ins to the Cake?
Absolutely! Feel free to customize the recipe by adding chopped nuts, chocolate chips, or even a little citrus zest for an extra flavor kick. Just keep in mind that adding more ingredients could slightly alter baking time.
Is This Cake Freezer Friendly?
Yes, this cake freezes well! Slice it into portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe container. It can be frozen for up to 3 months. Thaw slices in the fridge or at room temperature before enjoying!
