This moist blueberry zucchini cake is a sweet treat that hides a healthy secret! Packed with fresh blueberries and grated zucchini, it’s both tasty and nutritious.
I love how the zucchini keeps the cake nice and soft, making every bite delightful. Plus, it’s a fun way to sneak in some veggies—who knew dessert could be healthy too? ☺️
Key Ingredients & Substitutions
All-purpose flour: This gives the cake its structure. If you’re gluten-free, a blend of almond flour and coconut flour can work nicely. Just remember, baked goods may be denser with these substitutes.
Zucchini: Grated zucchini adds moisture. You can replace it with grated carrots if you’re in a pinch, but zucchini works best for keeping the cake light.
Blueberries: Fresh blueberries are ideal, but frozen ones are perfectly fine too. If using frozen, don’t thaw them to avoid extra moisture in the batter. You can also swap in chopped strawberries for a different twist.
Vegetable oil: This keeps the cake moist. You could substitute with melted coconut oil or applesauce for a lighter touch. Just know that the texture might slightly change.
How Do I Ensure My Cake Is Moist and Fluffy?
The key to a moist, fluffy cake lies in the mixing and baking process. Here are some tips:
- Don’t overmix the batter once you combine wet and dry ingredients. Stir until just combined to keep it light.
- Measure your zucchini after grating; packing it too tight can lead to too much moisture. Aim for loosely packed.
- Check your cake a few minutes before the suggested baking time. It’s better to underbake slightly than to overbake, which can dry it out.
Letting the cake cool completely before slicing helps it retain moisture, too. Enjoy making this delicious cake!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This moist blueberry zucchini cake takes about 15 minutes of prep time and 40-45 minutes to bake. Plus, you’ll want to let it cool for another 10 minutes before serving. In total, you’re looking at around 1 hour for a delightful dessert!
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 9×9-inch baking pan, or line it with parchment paper to make it easier to remove the cake later.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will help distribute the leavening agents and spices evenly throughout your cake.
3. Mix the Wet Ingredients:
In a large bowl, beat the eggs and sugar together until the mixture is smooth and slightly fluffy. Then, add in the vegetable oil and vanilla extract. Mix well until everything is nicely combined.
4. Combine Wet and Dry Ingredients:
Next, gently stir the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix just until combined—don’t overdo it, as this can make the cake dense!
5. Add in Zucchini and Blueberries:
Now it’s time to fold in the grated zucchini and blueberries. If you’re adding nuts, gently fold those in too. Be careful not to crush the blueberries to keep the batter light and fluffy!
6. Bake the Cake:
Pour the batter into your prepared pan and spread it out evenly. Bake in the preheated oven for 40-45 minutes. To check if it’s done, insert a toothpick into the center of the cake—it should come out clean.
7. Cool and Serve:
Once baked, remove the cake from the oven. Let it cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely. Once cool, slice and enjoy this delicious, moist cake!
Enjoy your moist blueberry zucchini cake! It’s perfect for sharing or savoring all by yourself. ☺️
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but be aware that the texture may be denser. It’s often best to use a blend of both for a lighter cake while still getting some whole grain benefits.
How Should I Store Leftover Cake?
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can keep it in the fridge for up to a week or freeze it for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn.
What if My Zucchini Is Too Watery?
If your zucchini seems overly watery, you can press down on it with a clean kitchen towel to remove some moisture before grating. This will help keep the cake from becoming too wet and ensure the best texture.
Can I Add Other Fruits to This Recipe?
Absolutely! You can switch the blueberries for chopped strawberries, raspberries, or even diced apples. Just make sure to adjust the amounts so that they don’t overwhelm the batter. Enjoy experimenting!
