This moist blueberry zucchini cake is a tasty treat that brings together fresh blueberries and tender zucchini. It’s sweet, soft, and perfect for dessert or a snack!
Trust me, the zucchini makes it super moist, and you might not even notice it’s there! I love serving it warm with a sprinkle of powdered sugar on top. Yum! 😋
Key Ingredients & Substitutions
Flour: All-purpose flour is the basic foundation for this cake. You could swap it with a gluten-free flour blend for a gluten-free option, just make sure it’s one that’s suitable for baking.
Granulated & Brown Sugar: Both sugars add sweetness and moisture. If you’re looking to cut back on sugar, you can reduce the amounts or even use a sugar substitute like Stevia or coconut sugar.
Yogurt/Sour Cream: I like using plain yogurt for a tangy flavor and added moisture. If you don’t have it, Greek yogurt or buttermilk will work too. For a non-dairy option, use almond or coconut yogurt.
Zucchini: Fresh zucchini is key, but you could also try carrot or applesauce for a different twist! Just make sure to squeeze out the excess moisture, so your cake doesn’t get soggy.
Blueberries: Fresh blueberries are great, but if they’re out of season, frozen ones are a good substitute. Just thaw and drain them first to avoid extra moisture.
What’s the Best Way to Grate Zucchini for This Cake?
Grating zucchini properly is crucial for the texture of your cake. Here’s how to do it:
- Start by washing the zucchini and cutting off both ends.
- Use a box grater or food processor to grate the zucchini. I prefer the medium holes for just the right size!
- After grating, place the zucchini in a clean kitchen towel and twist it to wring out the excess moisture.
- This prevents the cake from becoming too wet and ensures a perfect texture.
Trust me, taking the time to prepare the zucchini will make all the difference in your cake’s taste and consistency!
Moist Blueberry Zucchini Cake Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup plain yogurt or sour cream
- 2 teaspoons vanilla extract
Mix-Ins:
- 2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 1/2 cups fresh blueberries (you can also use frozen, thawed and drained)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 15-20 minutes for prep and 45-55 minutes for baking. After that, allow for around 20 minutes of cooling before serving. So overall, you’re looking at about 1 hour and 30 minutes from start to delicious cake!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×13 inch baking pan, or you can simply line it with parchment paper for easier cleanup later. This will help your cake not stick!
2. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This mix will give the cake its delightful flavor and structure. Set this bowl aside for now.
3. Whip the Sugars and Eggs:
In a large mixing bowl, use a hand mixer or stand mixer to beat the granulated sugar, brown sugar, and eggs together until the mixture is light and fluffy. This should take about 2-3 minutes. The fluffier it is, the lighter and airier your cake will be!
4. Mix in the Wet Ingredients:
Next, add in the vegetable oil, yogurt (or sour cream), and vanilla extract to the egg and sugar mixture. Mix until everything is combined smoothly.
5. Combine Dry and Wet Mixtures:
Gradually add the bowl of dry ingredients into the wet mixture, gently mixing just until combined. Be careful not to overmix—this will keep your cake tender!
6. Fold in Zucchini and Blueberries:
Now it’s time to add the grated zucchini and blueberries. Gently fold them into the batter using a spatula. If you choose to add nuts, fold those in too, but be gentle to keep the blueberries intact.
7. Bake the Cake:
Pour the prepared batter into your baking pan, spreading it evenly. Pop it in the oven and bake for 45 to 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool and Serve:
After baking, allow the cake to cool in the pan on a wire rack for at least 20 minutes. Once it’s cool enough to handle, you can slice it into squares. Serve it as is, or sprinkle a little powdered sugar over the top for a lovely finish!
Enjoy your moist and flavorful blueberry zucchini cake with friends and family! 💙🥒🍰
FAQ for Moist Blueberry Zucchini Cake
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may make the cake denser. If you want a lighter texture, consider using half whole wheat and half all-purpose flour.
How Do I Store Leftover Cake?
Leftover cake can be stored in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, refrigerate it for up to 5 days, or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Can I Add Other Fruits?
Absolutely! You can replace blueberries with other berries like raspberries or chopped strawberries. Just keep in mind that the moisture content may change slightly, so adjust your baking time if necessary.
What If My Zucchini Is Very Watery?
If your zucchini is extra watery, make sure to squeeze it well to remove the excess moisture before adding it to the batter. This will help ensure your cake doesn’t turn out soggy!
