Description
This Lemon Blueberry Zucchini Cake is a delightful blend of moist zucchini, fresh blueberries, and a zesty lemon flavor. Ideal for any time of day, it offers a refreshing twist that will satisfy your sweet cravings!
Ingredients
Scale
- 1 medium zucchini, grated (about 1 cup, packed)
- 1 cup fresh blueberries (or frozen, if out of season)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
- In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, and applesauce. Whisk until smooth.
- Add eggs one at a time, whisking well after each. Stir in vanilla extract, lemon zest, and lemon juice.
- Gently fold the grated zucchini into the wet mixture.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Gently fold in blueberries and optional nuts.
- Grease a 9×13 inch baking pan or line with parchment paper.
- Pour the batter into the prepared pan, spreading evenly.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust the top with powdered sugar if desired.
- Cut into squares or rectangles and serve.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Serve with tea or coffee and enjoy your delicious cake!
Notes
- Ensure to squeeze out excess moisture from the zucchini to prevent a soggy cake.
- You can use frozen blueberries if fresh ones are not available.
- Optional nuts add a nice crunch but can be omitted if desired.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes