I know you love easy baking that uses fresh ingredients, and nothing says summer bounty like zucchini and blueberries! If your garden is overflowing or you just love a good bake, I’ve got two fantastic recipes for you today.
I’m sharing a wonderful, super moist blueberry zucchini bread and a delightful blueberry zucchini cake. Both are perfect for breakfast, a snack, or even a light dessert. Let’s get baking!
Jump to Recipe:
- 1. Moist Blueberry Zucchini Bread: A Sweet Treat
- 2. Moist Blueberry Zucchini Cake: A Delightful Dessert
Moist Blueberry Zucchini Bread: A Sweet Treat
This bread is so soft and full of bright blueberry flavor, with a hint of cinnamon. It’s a wonderful way to use up extra zucchini from your garden and makes your kitchen smell amazing.
Key Ingredients & Tips
- Squeeze Zucchini: Make sure to squeeze out as much water as you can from the grated zucchini. This keeps your bread from becoming too wet.
- Don’t Overmix: Stir the batter until just combined. Overmixing can lead to a tough loaf, and we want it super moist!
- Blueberry Prep: If using frozen blueberries, toss them in a tablespoon of flour before adding them to the batter. This helps them not sink to the bottom.
What You Need
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini, squeezed dry
- 1 cup fresh or frozen blueberries
⏱️ Time: 1 hour 15 min🍽️ Yields: 1 loaf
How to Make It
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan. This helps the bread release easily after baking.
Step 2: Mix Dry and Wet Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, beat the eggs, vegetable oil (or melted butter), and vanilla extract until well combined.
Step 3: Combine and Fold In Goodies
Pour the wet ingredients into the dry ingredients and stir until just combined. Then, gently fold in the shredded zucchini and blueberries. Be careful not to overmix the batter.
Step 4: Bake Until Golden
Pour the batter into your prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
📝 Final Note
This blueberry zucchini bread tastes even better the next day! Store it in an airtight container at room temperature for up to 3 days, or freeze slices for later enjoyment.
Moist Blueberry Zucchini Cake: A Delightful Dessert
This blueberry zucchini cake is wonderfully tender and packed with juicy blueberries. It’s so good, you won’t even realize it has zucchini in it!
Key Ingredients & Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them blend smoothly into the batter for a better cake texture.
- Zucchini Prep: Just like with the bread, squeeze out excess water from your grated zucchini before adding it to the cake batter. This is key for a fluffy cake.
- Blueberry Coating: Toss fresh or frozen blueberries in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the cake during baking.
What You Need
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg (optional)
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups shredded zucchini, squeezed dry
- 1 ½ cups fresh or frozen blueberries
- Powdered sugar for dusting (optional)
⏱️ Time: 1 hour 20 min🍽️ Yields: 1 round cake (8-inch)
How to Make It
Step 1: Get Ready
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. Gather all your ingredients to make the baking process smooth.
Step 2: Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Stir in the vanilla extract.
Step 3: Combine Dry and Wet Ingredients
In a separate medium bowl, whisk together the flour, baking powder, salt, and nutmeg (if using). Add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Step 4: Fold In Zucchini and Blueberries, Then Bake
Gently fold in the shredded zucchini and the floured blueberries. Pour the batter into your prepared cake pan. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack before dusting with powdered sugar, if you like.
📝 Final Note
This cake is wonderful on its own, but a simple lemon glaze would also be fantastic! Store it covered at room temperature for up to 3 days to keep it fresh and moist.