Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 3 large eggs
- ¾ cup vegetable oil (or olive oil for a lighter option)
- 1 ¼ cups granulated sugar
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 ½ cups finely shredded zucchini (about 1 medium zucchini)
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1 tablespoon all-purpose flour (for tossing the blueberries)
- Powdered sugar for dusting (optional)
- Glaze: ½ cup powdered sugar, 2 tablespoons fresh lemon juice (optional)
Ingredient Highlights
- Zucchini: Zucchini provides moisture to the cake while being a subtle, healthy addition. It’s nearly flavorless but adds texture and nutrition.
- Lemon: The zest and juice of fresh lemons infuse the cake with a bright and tangy flavor that pairs wonderfully with the sweetness of the blueberries.
- Blueberries: Blueberries not only add natural sweetness and flavor, but they also provide antioxidants, making this cake a slightly healthier dessert option.
- Vegetable Oil: Using oil in the cake batter helps maintain moisture and results in a soft texture. It’s also a great choice for this cake as it doesn’t overpower the other flavors.
Instructions
Prepare the Cake Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square cake pan or a 9-inch round cake pan. You can also line the pan with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
- Beat Wet Ingredients: In a large mixing bowl, whisk together the eggs, oil, granulated sugar, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in a dense cake.
Add the Zucchini and Blueberries:
- Add the Zucchini: Fold in the finely shredded zucchini using a spatula. The moisture from the zucchini will help create a tender crumb.
- Prepare the Blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of flour. This helps prevent the blueberries from sinking to the bottom of the cake as it bakes.
- Fold in Blueberries: Gently fold the floured blueberries into the cake batter. Be careful not to overmix, as this could break the berries and color the batter.
Bake the Cake:
- Transfer to Pan: Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Optional Glaze and Serve:
- Make the Glaze: If you want to add a glaze, mix the powdered sugar and fresh lemon juice in a small bowl until smooth. Drizzle it over the cooled cake for an extra burst of citrus flavor.
- Cut and Serve: Once the cake is completely cooled, cut it into squares or slices. Dust with powdered sugar before serving, if desired.
- Prep Time: 20minutes
Nutrition
- Serving Size: 16
- Calories: 300
- Fat: 12g
- Carbohydrates: 40g
- Protein: 3g