Blueberry Zucchini Cake Recipe is one of those surprising combos that just work. You might raise an eyebrow at zucchini in a cake, but trust me, it adds moisture and a subtle earthiness that pairs beautifully with the sweet burst of blueberries. If you’ve never tried this combo, you’re in for a treat that’s not just tasty but also a bit sneaky with those veggies.
Why You Will Love This Blueberry Zucchini Cake Recipe
Have you ever baked something that made you question why it isn’t a household staple? This cake fits that bill perfectly. The zucchini keeps the cake incredibly moist, which means no dry bites here. Plus, blueberries add a pop of tartness that balances the sweetness. It’s a great way to sneak some greens into dessert without anyone noticing. I’ve brought this cake to potlucks, and people always ask for the recipe afterward. That’s a win in my book.
Variations I’ve Tried
I like to keep things interesting by tweaking the recipe now and then. For instance, swapping regular blueberries for frozen ones works just fine just don’t thaw them before mixing or you’ll end up with purple batter. Adding a handful of chopped walnuts or pecans gives a nice crunch. Sometimes, I toss in a pinch of cinnamon or nutmeg to warm up the flavors. If you want to go wild, a lemon glaze on top adds a zesty finish that’s hard to beat.
Blueberry Zucchini Cake
Ingredients
Instructions
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add flour mixture to the wet ingredients and mix until just combined.
- Fold in grated zucchini, blueberries, and walnuts if using.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Expert Tips for Blueberry Zucchini Cake Recipe
- Don’t skip squeezing out the zucchini water. Too much moisture can make the cake soggy.
- Use fresh blueberries if you can, but frozen works in a pinch just toss them in frozen.
- Mix the batter gently once you add the flour. Overmixing can make the cake tough.
- If you want a lighter cake, swap half the oil for applesauce.
- Keep an eye on the baking time; ovens vary, and you don’t want to dry it out.
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store in an airtight container. It stays fresh at room temperature for 2-3 days. For longer storage, pop it in the fridge for up to a week or freeze individual slices wrapped well in foil and placed in a freezer bag. When thawing frozen cake, let it come to room temperature or warm it slightly in the microwave.
Common Mistakes to Avoid
- Forgetting to squeeze zucchini dry is the top culprit for a soggy cake.
- Overmixing the batter leads to a dense, chewy texture.
- Using too many blueberries can weigh the cake down and make it soggy.
- Baking at too high a temperature causes the edges to burn before the center cooks.
- Not letting the cake cool fully before cutting can make it crumble apart.
Nutrition Facts
• Calories: 320 kcal
• Carbohydrates: 45 g
• Protein: 4 g
• Fat: 14 g
• Fiber: 3 g
• Sugar: 28 g