This moist blueberry zucchini cake is a sweet treat that’s bursting with fresh flavors! The juicy blueberries and tender zucchini blend perfectly for a light dessert you’ll love.
I love making this cake because it hides veggies in a fun way—shh, don’t tell the kids! And trust me, the blueberries give it a delicious pop of sweetness that makes it hard to resist! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the cake. If you’re looking for a healthier option, try whole wheat flour. It may change the texture slightly, but it can add a nice nuttiness!
Granulated & Brown Sugar: Both sugars add sweetness and moisture. If you want to cut sugar, use a mix of applesauce or a sugar substitute like stevia, though that can affect the cake’s texture.
Vegetable Oil: This keeps the cake moist. You could use melted coconut oil or even unsweetened applesauce for a lighter choice. Adding applesauce will also bring in some natural sweetness.
Zucchini: Fresh zucchini is the star of this cake, adding moisture without overpowering the flavor. If you don’t have zucchini, finely grated carrots can work as a substitute, but the taste will differ slightly.
Blueberries: Fresh blueberries are ideal, but frozen ones work just fine—just make sure to thaw and drain them first to prevent excess moisture. You can swap them for other berries like raspberries or chopped strawberries.
How Do I Ensure My Cake Is Moist and Fluffy?
The key to a moist cake lies in proper mixing and baking. Here are a few tips:
- When mixing ingredients, be careful not to overmix once you add the flour. Just fold until combined for tender results.
- Make sure to squeeze out excess moisture from the grated zucchini. Too much moisture can make the cake soggy.
- Baking time is crucial—check with a toothpick at the lower end of the baking time range. It should come out with a few crumbs, not wet batter.
And remember, allowing the cake to cool properly will help maintain its moisture. Enjoy your baking!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This moist blueberry zucchini cake takes about 15 minutes for preparation and 45-55 minutes for baking. Be sure to allow time for cooling, about 15 minutes in the pan and then on a wire rack until completely cool. You can whip this up in no time and have a delicious dessert ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
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 easier removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. This helps to distribute all the dry ingredients evenly. Set this bowl aside for now.
3. Combine Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until well mixed and a bit fluffy.
4. Add Eggs and Vanilla:
Crack in the eggs one at a time, mixing well after each addition to ensure everything is nicely incorporated. Then stir in the vanilla extract for a lovely aroma!
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Gently fold everything together with a spatula until just combined. Be careful not to overmix—this keeps your cake light and fluffy!
6. Fold in the Special Ingredients:
Now, it’s time for the star ingredients—fold in the grated zucchini and fresh blueberries. If you’re using nuts, fold those in too! Again, be gentle to keep the mixture fluffy.
7. Bake the Cake:
Pour the batter into your prepared pan and spread it evenly. Place it in the preheated oven and bake for about 45-55 minutes. Check on it! A toothpick inserted into the center should come out clean when it’s ready.
8. Cool and Serve:
Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely. If you’d like, dust with powdered sugar before serving for a pretty finish!
Enjoy your moist and flavorful Blueberry Zucchini Cake—perfect for any occasion! Happy baking!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Frozen Blueberries in This Recipe?
Absolutely! If you’re using frozen blueberries, make sure to thaw them and drain any excess moisture before adding them to the batter. This prevents the cake from becoming soggy and helps retain the right texture.
What Can I Substitute for Vegetable Oil?
You can swap vegetable oil with melted coconut oil or applesauce for a healthier option. If you choose applesauce, it will also add extra moisture and a hint of sweetness to the cake!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap the cake tightly and freeze it for up to 3 months. Just let it thaw in the fridge before serving.
Can I Add Other Ingredients to the Cake?
Definitely! Feel free to add spices like nutmeg or ginger for an extra flavor kick. You can also include other fruits, like raspberries or chopped apples, or add more nuts for added texture!
