This moist blueberry zucchini cake is like a tasty surprise in every bite! The blend of juicy blueberries and soft zucchini makes it super flavorful and fun to eat.
I love this cake because it feels like a sneaky way to enjoy veggies! It’s perfect for breakfast or a sweet snack, and nobody will guess there’s zucchini hiding in it—shhh! 🤫
Key Ingredients & Substitutions
Zucchini: Zucchini adds moisture and tenderness to the cake. If you’re out of zucchini, you can substitute it with finely grated carrots for a similar texture and sweetness.
Blueberries: Fresh blueberries are best for this recipe. However, if you only have frozen ones, just make sure to thaw and drain them beforehand to avoid excess moisture. I’ve tried both, and they both work great!
Yogurt/Sour Cream: These ingredients keep the cake moist. If you’re looking for a dairy-free option, you can use almond or coconut yogurt instead. I’ve done this, and it still tastes fabulous!
Flours: All-purpose flour is the base, but you can use whole wheat flour for a healthier touch. You may need to add a bit more liquid since whole wheat absorbs more moisture.
How Do I Get My Zucchini Ready for Baking?
Preparing zucchini properly is key for this cake. To ensure it doesn’t add too much moisture, follow these steps:
- Wash the zucchini and trim the ends. Grate it using the large grater holes.
- Place the grated zucchini in a clean dish towel or cheesecloth. Squeeze it gently to remove excess water. This will help keep your cake from becoming soggy.
- Measure the squeezed zucchini to get the right amount for your recipe.
By taking a few minutes for this prep work, you’ll have a deliciously moist zucchini cake without the worry of added moisture from the zucchini itself!
Moist Blueberry Zucchini Cake
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
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- Mix-Ins:
- 2 cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 1/2 cups fresh blueberries (or frozen, thawed and drained)
- Optional: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This moist blueberry zucchini cake takes about 20 minutes of preparation time and 45-55 minutes of baking time. You’ll want to allow for cooling time afterward, about 15 minutes in the pan and then to room temperature, making a total of around 1 hour and 30 minutes from start to finish, including cooling.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This will ensure everything is evenly mixed. Set this bowl aside for now!
3. Cream the Sugars and Eggs:
In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat this mixture together until it becomes light and fluffy. It should look creamy and well combined.
4. Add Wet Ingredients:
Pour in the vegetable oil, yogurt (or sour cream), and vanilla extract into the sugar and egg mixture. Stir it all together until it merges seamlessly.
5. Combine Wet and Dry Ingredients:
Gradually fold in the dry ingredients you set aside earlier, mixing just until everything is incorporated. Remember, don’t overmix! This helps keep the cake tender and soft.
6. Add Zucchini and Blueberries:
Carefully fold in the grated zucchini and blueberries (and nuts if you want) until they’re evenly distributed throughout the batter.
7. Pour and Spread Batter:
Carefully pour the cake batter into your prepared baking pan and use a spatula to spread it out evenly. This helps it bake uniformly.
8. Bake the Cake:
Place the pan in the oven and bake for 45-55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Cool the Cake:
Once baked, take the cake out of the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely.
10. Serve and Enjoy!
Once cooled, slice the cake and serve it plain, or add a dusting of powdered sugar or a delicious cream cheese frosting for extra sweetness. Enjoy your moist blueberry zucchini cake!
Feel free to enjoy it warm or at room temperature; either way, it’s bound to be a hit!
FAQ for Moist Blueberry Zucchini Cake
Can I Use Another Type of Oil?
Absolutely! If you don’t have vegetable oil on hand, you can substitute it with canola oil, melted coconut oil, or even applesauce for a healthier option. Just remember that the flavor might slightly change with each substitution.
How Do I Store Leftovers?
To store any leftover cake, place it in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, you can refrigerate it, where it will keep for about a week. Just be sure to cover it well to prevent it from drying out!
Can I Freeze This Cake?
Yes! This zucchini cake freezes wonderfully. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving!
What Can I Substitute for Zucchini?
If you don’t have zucchini, you can use finely grated carrots or even yellow squash as a substitute. Both will contribute moisture and mild sweetness, making them great alternatives.
