This moist blueberry zucchini cake is a delightful blend of sweet blueberries and grated zucchini. It’s soft, flavorful, and perfect for any time of the day!
I love how sneaky the zucchini is. You get a tasty treat and a veggie boost all in one slice! Plus, it’s so simple to whip up, making it a fun baking project.
Key Ingredients & Substitutions
Zucchini: Make sure to use fresh, medium-sized zucchinis. Grating them releases moisture that keeps the cake moist. If you can’t find zucchini, you can try using finely grated carrots as a substitute.
Blueberries: Fresh blueberries are ideal for this recipe, providing juicy bursts of flavor. If fresh ones aren’t available, you can use frozen blueberries. Just toss them in a little flour to help them not sink in the batter.
Flour: All-purpose flour creates a great texture but you can experiment with whole wheat flour for a heartier option. If gluten-free is needed, a gluten-free baking blend could work well too.
Sugars: The combination of granulated and brown sugar gives a lovely flavor and moisture. Feel free to use coconut sugar or a sugar substitute if you want to cut down on the sweetness or calories.
Cream Cheese: A key ingredient for that delicious frosting, but feel free to use Greek yogurt or a dairy-free cream cheese alternative for a lighter or vegan option.
How Do I Ensure My Zucchini Cake is Moist?
Getting that perfect moist texture straight from the oven is all about how you handle the zucchini and baking process. Here’s what to keep in mind:
- Grate the zucchini finely and, if possible, squeeze out excess moisture with a clean towel. You want it moist but not watery.
- Mix the batter gently—over-mixing can make the cake tough. Just combine until there are no dry spots.
- Keep an eye on your cake in the oven. Check for doneness a few minutes before the time is up to avoid drying it out.
- Let the cake cool in the pan, as it continues to steam, keeping it moist.
With these tips and ingredient insights, you’ll be able to whip up a deliciously moist blueberry zucchini cake that’s bursting with flavor. Enjoy your baking!
Moist Blueberry Zucchini Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups zucchini, grated (about 2 medium zucchinis)
- 2 cups fresh blueberries (plus extra for garnish)
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for frosting consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 45-55 minutes of baking time. After baking, allow the cake to cool completely before frosting. Overall, expect around 1.5 to 2 hours from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well mixed. Set this bowl aside for later.
3. Cream the Sugars and Oil:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until the mixture is smooth and well combined. This helps to incorporate air for a light and fluffy cake.
4. Add the Eggs and Vanilla:
Crack the eggs into the sugar mixture, adding them one at a time and beating well after each addition. Then, stir in the vanilla extract until everything is nicely blended.
5. Combine Dry with Wet Ingredients:
Slowly add the flour mixture into the wet ingredients. Mix just until combined—be careful not to over-mix!
6. Fold in the Zucchini and Blueberries:
Gently fold in the grated zucchini and fresh blueberries, being careful not to crush the blueberries to keep the cake looking pretty.
7. Bake the Cake:
Pour the batter into your prepared pan, spreading it out evenly. Pop it in the oven and bake for 45-55 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
8. Cool the Cake:
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This step is important for easy frosting later!
9. Make the Cream Cheese Frosting:
While the cake cools, in a separate bowl, beat together the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar, then add the vanilla extract. If needed, add milk gradually to reach your desired frosting consistency.
10. Frost the Cake:
Once the cake is fully cooled, spread the cream cheese frosting evenly over the top of the cake. Don’t be shy—make it as thick as you like!
11. Garnish and Serve:
Top the frosted cake with extra fresh blueberries for a beautiful presentation. Cut into squares and serve your delicious blueberry zucchini cake!
Enjoy a moist, luscious slice of blueberry zucchini cake with creamy frosting—a perfect balance of sweet, fruity, and veggie goodness!
Frequently Asked Questions (FAQ)
Can I Use Frozen Blueberries Instead of Fresh?
Yes, you can use frozen blueberries! Just make sure to toss them in a bit of flour before adding to the batter. This helps prevent them from sinking and keeps the cake looking beautiful!
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerated leftovers can last up to a week. You can also freeze slices for up to 2 months; just make sure to wrap them well to prevent freezer burn.
Can I Substitute the Eggs for a Vegan Option?
Absolutely! You can replace each egg with 1/4 cup of unsweetened applesauce, 1/4 cup of yogurt, or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes to thicken) for a vegan-friendly version.
What Else Can I Add to the Cake for Extra Flavor?
Feel free to mix in chopped nuts (like walnuts or pecans), a little lemon zest for brightness, or even a dash of nutmeg for a warm spice flavor. Just remember not to overload the batter too much to keep the cake’s texture light and airy!
