Blueberry Zucchini Cake Recipe
This Blueberry Zucchini Cake is perfectly moist, packed with fresh garden zucchini and juicy blueberries, and finished with a light glaze. A simple yet impressive cake that works for breakfast, dessert, or snacking.
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Servings: 12 slices
Calories: 295kcal
Cost: $8–10
Equipment
- Large mixing bowl
- Medium mixing bowl
- Box grater
- 9x13 inch baking pan
- Rubber spatula
- Wire cooling rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs room temperature
- ½ cup vegetable oil
- ¼ cup butter melted, cooled
- 1 teaspoon vanilla extract
- ¼ cup milk
Mix-ins
- 1 ½ cups zucchini grated, patted dry
- 1 cup blueberries tossed with 1 tablespoon flour
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven and grease your baking pan.
- Grate zucchini and squeeze out excess moisture. Toss blueberries in flour.
- In a large bowl, combine dry ingredients. In a separate bowl, mix wet ingredients. Combine and fold in zucchini and blueberries.
- Pour batter into prepared pan and bake for about 50 minutes, or until a toothpick comes out with moist crumbs.
- Cool the cake completely. If desired, whisk glaze ingredients and drizzle over cooled cake.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 110g | Calories: 295kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 165mg | Fiber: 2g | Sugar: 27g | Vitamin A: 200IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1.5mg