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Blueberry Zucchini Cake: Discover the Secret Recipe!

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A delicious and moist Blueberry Zucchini Cake that combines the sweetness of blueberries with the subtle flavor of zucchini, perfect for any occasion.

Ingredients

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  • 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 granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated zucchini (about 1 medium zucchini)
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Fold in the grated zucchini, blueberries, and nuts (if using) until evenly distributed.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a lighter version, substitute half the oil with unsweetened applesauce.
  • To add a citrus twist, incorporate the zest of one lemon into the batter.

Nutrition

Find it online: https://tastydelice.com/blueberry-zucchini-cake-recipe-delicious-dessert/