This Moist Blueberry Zucchini Cake is a delightful treat bursting with juicy blueberries and a soft, tender texture. Plus, you get a sneaky veggie boost with the zucchini!
I love how this cake makes my kitchen smell amazing while it bakes. It’s perfect for breakfast or dessert. You won’t even notice the zucchini—just the yummy flavor! 🍰
Key Ingredients & Substitutions
Flour: All-purpose flour is the base here, giving the cake its structure. If you need a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. Just check the label for the right ratios!
Zucchini: This ingredient adds moisture and keeps the cake nice and soft. I usually use medium-sized zucchini with the skin on for extra nutrients. If you’re out of zucchini, grated carrots can work as a substitute!
Blueberries: Fresh blueberries pop bursts of flavor! If using frozen, make sure not to thaw them; this helps keep the cake from turning blue. Alternatively, you could use raspberries for a different fruity twist.
Sugars: The mix of granulated and brown sugar gives a lovely balance of sweetness. If you want a lower sugar option, try using coconut sugar instead, or even cut down on sugar and let the blueberries shine through.
Vegetable Oil: I love vegetable oil for moisture; however, you can switch it up with melted coconut oil or even applesauce to make it a bit healthier.
How Can I Make Sure My Cake Is Super Moist?
The secret to a moist cake is all in how you prepare and bake it. Here are some tips:
- Don’t overmix the batter! Overmixing can lead to a dense cake. Mix just until combined.
- Grate the zucchini finely. The smaller pieces blend better into the batter and distribute moisture evenly.
- Check for doneness by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, it’s done.
- Let the cake cool in the pan for a bit before transferring it to a wire rack. This keeps it moist as it continues to steam slightly.
Follow these tips, and you’ll have a deliciously moist blueberry zucchini cake every time!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 1 1/2 cups 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 delightful cake takes about 15 minutes to prepare and 45-55 minutes to bake. Plus about 15 minutes to cool in the pan. In total, you’re looking at around 1 hour and 15 minutes from start to finish before you can enjoy your delicious blueberry zucchini cake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps the cake bake evenly. Grease and flour a 9×13 inch baking pan or two 8-inch round pans so the cake doesn’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will help the leavening agents work properly and give your cake a lovely flavor. Set this bowl aside for later.
3. Blend the Wet Ingredients:
In a large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat them together until they are well mixed and smooth. Next, add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract!
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring just until they are combined. Be careful not to overmix, as this can make the cake dense.
5. Fold in the Zucchini:
Next, gently fold in the grated zucchini. This is what makes your cake super moist!
6. Add the Blueberries:
Now, gently fold in the blueberries and nuts (if you’re using them). Be careful not to crush the blueberries, as you want them to stay whole for bursts of flavor in every bite!
7. Prepare for Baking:
Pour the batter into the prepared baking pan(s) and spread it out evenly. This ensures even baking.
8. Bake the Cake:
Your cake should bake for about 45-55 minutes (20-30 minutes if you’re using two 8-inch round pans). To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs stuck to it, you’re good to go!
9. Cooling Time:
Allow the cake to cool in the pan for about 15 minutes. After this, carefully remove it from the pan and let it cool completely on a wire rack. This will help it stay moist and fluffy.
10. Enjoy!
Your moist blueberry zucchini cake is now ready to enjoy! Serve it as a delicious breakfast, dessert, or snack. Everyone will love it!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cake might be denser. If you do, consider adding a splash more vegetable oil or a bit of extra moisture (like applesauce) to keep it tender.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for about a week or freeze it for up to 3 months!
Can I Make This Cake Gluten-Free?
Absolutely! Use a gluten-free flour blend that is designed for baking. Just ensure it has xanthan gum in the mix for proper texture. Follow the package instructions for the best results!
Can I Add More Fruits or Flavors?
Definitely! You can mix in other fruits like raspberries or chopped apples, or add flavors like lemon zest or almond extract for an extra twist. Just keep the total fruit quantity roughly the same to maintain moisture balance.
