This Moist Blueberry Zucchini Cake is a tasty treat packed with juicy blueberries and shredded zucchini. It’s so soft and sweet you won’t even notice the veggies!
Honestly, it’s a sneaky way to add some greens into dessert! I love serving it warm with a sprinkle of powdered sugar—it makes the perfect cozy snack anytime. 😋
Key Ingredients & Substitutions
Zucchini: Shredded zucchini keeps the cake moist and adds nutrients. If you’re out of zucchini, shredded carrots can be a great substitute, giving a similar texture and sweetness.
Blueberries: Fresh blueberries provide juicy bursts of flavor. If they’re unavailable, you can use frozen ones—just add them straight from the freezer without thawing to prevent the batter from turning blue.
Flour: All-purpose flour works well here, but for a gluten-free version, you can use a gluten-free flour blend. Keep in mind that you might need to adjust the baking powder slightly.
Sugar: I like using both granulated and brown sugar as it adds depth to the flavor. If you’re aiming to reduce sugar, you can cut both by about 25% or use a sugar substitute that measures like sugar.
How Do You Incorporate Zucchini Without Making the Cake Soggy?
Incorporating zucchini is great for moisture, but too much liquid can make your cake soggy. Here are the key steps:
- Grate the zucchini and then place it in a clean kitchen towel. Squeeze out excess moisture gently. This helps keep the batter from getting too wet.
- Mix the zucchini in with your dry ingredients to help absorb some moisture before folding it into the wet mixture. It helps balance the wet and dry ingredients.
Following these tips will keep your cake delightfully moist and fluffy without being soggy. Enjoy making your Blueberry Zucchini Cake!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk or plain yogurt
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prepare and approximately 45-55 minutes to bake. After baking, let it cool for about 30 minutes before you slice it up. So, plan for about 1-1.5 hours total to enjoy this yummy dessert!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). While it’s heating, grease and flour a 9×13 inch baking pan, or you can make your life easier by lining it with parchment paper. This ensures your cake won’t stick!
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices.
3. Creaming the Sugars and Oil:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat these together until well mixed and smooth. This is where the sweetness comes from, and the oil adds moisture to the cake!
4. Adding Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until everything is nicely blended. The eggs add structure and richness to your cake.
5. Combining Wet and Dry Ingredients:
Now, it’s time to combine your mixtures! Alternately add the flour mixture and buttermilk (or yogurt) into the wet mixture, starting and ending with the flour. Stir gently just until combined—don’t worry if there are a few lumps!
6. Adding Zucchini and Blueberries:
Carefully fold in the shredded zucchini and blueberries. It’s important to be gentle here so you don’t break the blueberries. You want to distribute them evenly, but don’t overmix!
7. Pouring into the Pan:
Pour the batter into your prepared pan and spread it out evenly. It’s ready to bake!
8. Baking the Cake:
Place the pan in the oven and bake for 45-55 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, your cake is ready!
9. Cooling Time:
Once baked, let the cake cool completely in the pan on a wire rack. This keeps it fluffy and moist.
10. Serving Suggestions:
Finally, if you’d like, dust the top with powdered sugar or spread on some cream cheese frosting before serving. It makes for a lovely finishing touch!
Enjoy your moist, flavorful Blueberry Zucchini Cake! It’s a delightful treat that’s perfect for any occasion.
FAQ for Moist Blueberry Zucchini Cake
Can I Use Different Types of Oil?
Yes, you can substitute vegetable oil with other neutral oils like canola or melted coconut oil. Just keep in mind that using olive oil may impart a distinct flavor.
What if I Don’t Have Buttermilk? Can I Use a Substitute?
Absolutely! If you don’t have buttermilk, you can make a quick substitute by mixing ½ cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months!
Can I Add Nuts or Other Fruits?
Definitely! Feel free to add chopped walnuts or pecans for some crunch. You can also mix in other fruits like raspberries or diced apples if you prefer. Just adjust the amount of blueberries accordingly.
