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Irresistible Blueberry Zucchini Snack Cake Recipe

Irresistible Blueberry Zucchini Snack Cake Recipe You'll Love

This Irresistible Blueberry Zucchini Snack Cake blends blueberries and zucchini for a light, flavorful dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Snacks
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 medium Zucchini grated
  • 1 cup Blueberries fresh or thawed frozen
  • 2 cups All-purpose Flour or gluten-free blend
  • 1 cup Granulated Sugar or brown sugar
  • 1/2 cup Vegetable Oil or applesauce
  • 1 teaspoon Baking Powder ensure it's fresh
  • 1/2 teaspoon Salt balances flavor
  • 2 large Eggs or flaxseed substitute
  • 1 teaspoon Vanilla Extract use pure for best flavor

Equipment

  • Mixing bowls
  • Whisk
  • spatula
  • grater
  • Oven
  • baking pan

Method
 

Step-by-Step Instructions
  1. Prep Zucchini: Grate zucchini and let it drain for 10-15 minutes to remove excess liquid.
  2. Mix Dry Ingredients: In a bowl, whisk flour, baking powder, salt, and sugar together until combined.
  3. Combine Wet Ingredients: Beat eggs with oil and vanilla in a separate bowl until blended.
  4. Fold Mixtures: Gently combine dry and wet ingredients, then fold in zucchini and blueberries.
  5. Bake the Cake: Pour batter into a greased pan and bake at 350°F (175°C) for 35-40 minutes.
  6. Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 12gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

For serving, try it warm with powdered sugar or whipped cream on top. Store in an airtight container for freshness.

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