This moist blueberry zucchini cake is a tasty treat! Packed with juicy blueberries and grated zucchini, it’s both sweet and a little healthy. Perfect for breakfast or a snack!
I love how this cake is like a secret way to sneak in veggies! It’s so good that I always make extra. You might want to save some for later, but I won’t judge if you don’t! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the backbone of this cake. If you’re looking for a gluten-free alternative, try using a 1:1 gluten-free flour blend. I’ve had great luck with brands that include xanthan gum for better texture.
Zucchini: Make sure to squeeze out the excess moisture to keep the cake from getting soggy. If you don’t have zucchini, grated carrots are a tasty substitute! They also add natural sweetness.
Blueberries: Fresh blueberries give the best flavor and texture, but frozen blueberries work just as well. They can make the batter a bit colorful, though! If you’re out of blueberries, try chopped strawberries or raspberries.
Nuts: Walnuts or pecans add nice crunch! If you have nut allergies, you can simply leave them out, or swap in pumpkin seeds for a similar texture.
How Do I Ensure My Cake is Moist?
To achieve a moist texture in your blueberry zucchini cake, there are a few tips to consider:
- Make sure to squeeze excess moisture from the grated zucchini. This helps keep the batter balanced.
- Don’t overmix the batter, as this can create a dense cake. Mix just until combined for lightness.
- Check the cake with a toothpick near the end of the baking time. If it’s slightly underbaked, the residual heat will keep it moist!
How to Make Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¼ cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This cake takes about 15 minutes to prepare and approximately 50-60 minutes to bake. Make sure to let it cool for about 10 minutes in the pan before transferring it to a wire rack. Total time: around 1 hour and 25 minutes, including cooling!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a 9×5-inch loaf pan or an 8-inch square baking pan and grease it lightly. You can also dust it with a bit of flour to make sure the cake comes out easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This step helps to distribute the leavening agents evenly throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture looks well blended and sugary. This usually takes about a minute.
4. Add in the Eggs & Vanilla:
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for that lovely flavor boost!
5. Fold in the Zucchini:
Next, gently fold in the grated zucchini. This is where your cake gets its moisture and veggie goodness!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to your wet mixture, stirring just until everything is combined. Remember, don’t overmix—this keeps your cake light and fluffy!
7. Add Blueberries and Nuts:
Now, gently fold in the blueberries and nuts, if you’re using them. The blueberries should be evenly distributed throughout the batter.
8. Bake the Cake:
Pour your batter into the prepared pan and spread it evenly. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it toward the end!
9. Cool and Serve:
Let the cake cool in the pan for about 10 minutes. Then carefully remove it from the pan and place it on a wire rack to cool completely. Slice it up and enjoy plain, or with a sprinkle of powdered sugar or a dollop of cream cheese frosting!
Enjoy your moist, delicious blueberry zucchini cake! It’s a treat everyone will love!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Frozen Zucchini?
Yes, you can use frozen zucchini, but be sure to thaw it and squeeze out excess moisture before adding it to the batter. This helps maintain the cake’s texture!
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze slices for up to 3 months.
Can I Substitute the Sugar?
Absolutely! You can substitute with coconut sugar or a sugar alternative like stevia or erythritol. Just be mindful that this may alter the flavor and sweetness level slightly.
What’s the Best Way to Serve This Cake?
This cake is delicious on its own, but you can enhance it with a dollop of whipped cream or a drizzle of cream cheese frosting. It also pairs well with a scoop of vanilla ice cream for a delightful dessert!
