Description
Blueberry Zucchini Snack Cake is a moist and delicious dessert that perfectly blends the sweetness of fresh blueberries with the subtle earthiness of zucchini. Ideal for any occasion, this vibrant cake not only offers a burst of flavor but also sneaks in some veggies for a guilt-free indulgence. Whether served as an afternoon snack or a delightful dessert at gatherings, this easy-to-make treat will surely impress everyone!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 medium zucchini (grated)
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 350?F (175?C). Grease a rectangular baking pan or line it with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a kitchen towel.
- In a large bowl, whisk together flour, baking powder, baking soda, and sugar.
- In another bowl, mix eggs, vegetable oil, vanilla extract, and grated zucchini until combined.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Fold in blueberries.
- Spread the batter evenly in the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg