This Moist Blueberry Zucchini Cake is sweet, fluffy, and packed with juicy blueberries! It’s a delicious way to use up zucchini while enjoying a tasty treat.
Whenever I make this cake, the smell alone makes everyone swoon. Plus, it’s a perfect excuse to eat dessert for breakfast! Who doesn’t love a sweet start? 😋
Key Ingredients & Substitutions
Flour: All-purpose flour is used for structure. If you’re looking for a healthier option, whole wheat flour can be a great substitute, but it may make the cake denser.
Zucchini: Fresh, finely grated zucchini adds moisture. You can swap it for shredded carrots or apples if you don’t have zucchini on hand or to change the flavor profile.
Blueberries: Fresh blueberries provide juicy bursts of flavor. If they’re out of season, frozen blueberries work just as well—no need to thaw them first!
Eggs: Eggs help bind the ingredients. If you’re looking for a vegan option, use flaxseed meal or unsweetened applesauce instead—1/4 cup of applesauce replaces one egg.
Nuts: Walnuts or pecans add a nice crunch but are completely optional. If you’re nut-free, you could replace them with seeds or just leave them out.
How Do I Ensure My Zucchini Cake Stays Moist?
Keeping the cake moist is key to its deliciousness! Here are some tips:
- Make sure to squeeze out excess moisture from the grated zucchini, but don’t dry it out completely. This keeps the cake tender.
- Don’t overmix the batter; mix just until the dry ingredients are incorporated to avoid a tough texture.
- Check for doneness a few minutes before the time is up. A toothpick should come out clean or with a few moist crumbs.
- Let the cake cool in the pan for a bit before transferring it to a wire rack. This helps it retain moisture.
Using these tips will help you achieve a perfectly moist and flavorful blueberry zucchini cake that everyone will enjoy!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
Fruits and Nuts:
- 2 cups finely grated zucchini (about 1 medium-large zucchini)
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
The total time for this delicious cake is about 1 hour, including 15 minutes for preparation and 45-55 minutes for baking. Make sure to allow some cooling time before serving, too!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Prepare your baking pan by greasing and flouring a 9×13-inch baking pan or two 9-inch round cake pans. This helps prevent the cake from sticking!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this bowl aside for later use.
3. Mix Wet Ingredients:
In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture is smooth and well combined.
4. Add Oil and Vanilla:
Slowly stir in the vegetable oil and vanilla extract to the sugar and egg mixture. Mix until everything is fully incorporated and smooth.
5. Combine Dry and Wet Ingredients:
Gradually add the bowl of dry ingredients to the wet ingredients. Mix on low speed just until everything is combined—be careful not to overmix!
6. Add Zucchini, Blueberries, and Nuts:
Gently fold in the grated zucchini, then add the blueberries and chopped nuts (if you’re using them). Stir until evenly distributed.
7. Bake the Cake:
Pour the cake batter evenly into the prepared pan (or pans), and spread it out smoothly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool and Serve:
Once baked, allow the cake to cool completely in the pan on a wire rack. Once cooled, you can slice it and enjoy!
9. Optional Toppings:
If you’d like, dust the top with powdered sugar or frost the cake with cream cheese frosting just before serving for an extra touch of sweetness!
Enjoy this moist, flavorful Blueberry Zucchini Cake that’s sure to be a hit at any gathering!
FAQs for Moist Blueberry Zucchini Cake
Can I Use Other Types of Oil in This Recipe?
Yes, you can substitute vegetable oil with other oils like canola or melted coconut oil. Just ensure that the oil you use has a mild flavor so it doesn’t overpower the cake!
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. Alternatively, 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water can also work as a substitute for each egg.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week. You can also freeze slices of the cake, wrapped tightly, for up to 3 months.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Just ensure your other ingredients are also gluten-free for a delicious safe-to-eat treat!
