This Moist Blueberry Zucchini Cake is a tasty treat that brings together sweet blueberries and fresh zucchini. It’s soft, fluffy, and oh-so-delicious!
Honestly, it feels like eating dessert while being a bit healthy. I mean, it has veggies in it, right? Just don’t tell the kids! 😄 Enjoy it as a snack or with your morning coffee!
Key Ingredients & Substitutions
All-Purpose Flour: This cake uses regular all-purpose flour, which gives it a nice structure. If you want a healthier version, you can substitute half with whole wheat flour, but it may change the texture a bit.
Vegetable Oil: Using vegetable oil adds moisture. If you’re looking for a healthier option, you can use applesauce or Greek yogurt in place of some of the oil.
Zucchini: Grated zucchini keeps the cake moist. If you don’t have zucchini, shredded carrots can work too, but the flavor will differ. Just squeeze out some excess liquid from either veggie before adding.
Blueberries: Fresh blueberries taste the best, but frozen ones are just fine. Avoid thawing them to keep the batter from turning blue! You can also replace them with other fruits like raspberries or chopped strawberries.
Nuts: Chopped walnuts or pecans add a nice crunch and flavor. If you have nut allergies, feel free to skip them altogether.
What’s the Key to a Soft and Moist Cake?
The moisture in this cake mostly comes from the oil and zucchini. Here are some tips on how to keep it soft:
- Grate the zucchini finely and squeeze out any excess water to prevent a wet batter.
- Don’t overmix the batter! Mix just until the dry ingredients are combined to keep the cake light.
- Check for doneness with a toothpick in the center; remove it as soon as it comes out clean or with a few crumbs.
Let it cool completely before cutting; this helps it retain moisture!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups fresh or frozen blueberries (if frozen, do not thaw)
- ½ cup chopped walnuts or pecans (optional)
For Topping (optional):
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious cake will take about 20 minutes to prepare and will bake for 50-60 minutes. Allow an additional hour to cool before serving. Altogether, you’re looking at about 1 hour and 20 minutes before you can enjoy this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). Next, prepare your 9×13-inch baking pan by greasing and flouring it or lining it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices throughout the cake.
3. Combine the Wet Ingredients:
In a large bowl, mix together the vegetable oil, granulated sugar, and brown sugar until well combined. The sugars should fully blend into the oil for a smooth texture.
4. Add Eggs and Vanilla:
Now, add the eggs one at a time to the sugar mixture, beating well after each addition. Stir in the vanilla extract. This step helps to give the cake a rich flavor.
5. Mix Together:
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Be careful not to overmix, as this could make the cake dense!
6. Fold in Zucchini and Blueberries:
Gently fold in the grated zucchini and blueberries, being careful not to crush the blueberries. If you’re adding nuts, fold them in at this point too.
7. Bake the Cake:
Pour your batter into the prepared pan and spread it out evenly. Pop it in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen should smell amazing!
8. Cool Down:
Once done, remove the cake from the oven and let it cool completely in the pan on a wire rack. This ensures that the cake will stay moist and won’t crumble when you slice it.
9. Serve and Enjoy:
Before serving, you can dust the top of the cooled cake with powdered sugar for a sweet touch. Slice, serve, and enjoy your delightful Moist Blueberry Zucchini Cake!
Happy baking!
Frequently Asked Questions
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that it may alter the texture slightly, making it denser.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months. To thaw, simply leave it in the fridge overnight.
Is It Necessary to Squeeze Out the Zucchini Water?
It’s not strictly necessary, but squeezing out excess water from the grated zucchini can help avoid a watery batter, leading to a better texture. Just use a clean kitchen towel or paper towels to do this.
Can I Use Other Fruits Instead of Blueberries?
Absolutely! You can replace blueberries with other berries like raspberries or blackberries. Chopped apples or pears also work well, but ensure to adjust the amount according to their sweetness and moisture content.
