This Moist Blueberry Zucchini Cake is a delightful surprise! Packed with fresh blueberries and grated zucchini, it’s a tasty treat that feels light and fluffy.
You’ll love how the zucchini keeps it super moist, and the blueberries add a sweet burst in every bite. I like to enjoy it with a cup of tea—it’s the perfect snack! 🍰
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to for this cake, giving it structure. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. I’ve had success with it in other recipes!
Zucchini: Grated zucchini is key for moisture. You can use yellow squash if zucchinis aren’t available. Just remember to squeeze out excess moisture for the best texture!
Blueberries: Fresh blueberries not only taste great but also make the cake vibrant. If fresh are out of season, frozen blueberries work well too—just thaw and drain them first.
Sugar: Granulated sugar is standard, but you can reduce it for a less sweet cake or substitute it with coconut sugar for a different flavor.
Oil or Butter: I prefer vegetable oil for moistness, but melted butter adds rich flavor. Either works, so choose based on your preference.
How Do I Get the Best Texture with Grated Zucchini?
Getting the right texture with zucchini is essential for this cake. Follow these simple steps to ensure perfect results:
- Grate the zucchini using a box grater or food processor with a grating attachment.
- After grating, place the zucchini in a clean kitchen towel and twist it to squeeze out as much liquid as possible.
- This ensures the cake won’t be too wet and allows it to rise nicely.
Trust me, giving this step some attention makes a big difference in the cake’s texture!
How to Make Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup fresh blueberries (or frozen, thawed and drained)
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This cake takes about 15 minutes of prep time and 40-50 minutes of baking time. After baking, allow time for the cake to cool before slicing. The whole process will take about 1 hour and 15 minutes, including cooling time!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper to make it easier to remove the cake later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mixture will give your cake the rising power and lovely flavors it needs!
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs and sugar together until the mixture is creamy and smooth. Then, add the vegetable oil (or melted butter) and vanilla extract, mixing everything well.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined, being careful not to overmix. This helps keep the cake tender!
5. Fold in the Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries. If you’re using nuts, you can add them in at this stage too. Folding ensures these ingredients are evenly distributed without breaking the blueberries.
6. Bake the Cake:
Pour the batter into your prepared cake pan, spreading it out evenly. Bake the cake for 40-50 minutes, or until your trusty toothpick inserted in the center comes out clean. No batter should cling to it!
7. Cool the Cake:
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Waiting for it to cool makes slicing easier and ensures the flavors deepen.
8. Serve and Enjoy:
Once cooled, slice your moist Blueberry Zucchini Cake and enjoy it! It’s perfect for snack time, dessert, or even breakfast. Delicious!
Can I Substitute Zucchini with Another Vegetable?
Yes, you can use grated carrots as a substitute for zucchini! The moisture level may vary slightly, so squeeze out any excess liquid as you would with zucchini to keep the cake from becoming too wet.
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 it to last longer, you can refrigerate it for up to a week. Just be sure to wrap it well to prevent it from drying out.
Can I Make This Cake Gluten-Free?
Absolutely! You can replace the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to check that your baking powder and baking soda are also gluten-free to avoid cross-contamination.
Can I Use Frozen Blueberries?
Yes, frozen blueberries work great in this recipe! Just thaw them and drain any excess liquid before folding them into the batter. This helps prevent the batter from becoming too runny.
