Blueberry and Zucchini Cake

Blueberry and Zucchini Cake


2212 people made this

Blueberries and zucchinis are combined with cinnamon and vanilla in this healthy cake recipe ideal for your next morning or afternoon tea.


Makes: 4 mini loaves

  • 3 eggs, lightly beaten
  • 250ml vegetable oil
  • 3 teaspoons vanilla essence
  • 450g white sugar
  • 250g grated zucchini
  • 375g plain flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 325g blueberries

Preparation:15min  ›  Cook:50min  ›  Extra time:20min cooling  ›  Ready in:1hour25min 

  1. Preheat oven to 180 degrees C. Lightly grease 4 mini loaf tins.
  2. In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf tins.
  3. Bake 50 minutes in the preheated oven, or until a skewer inserted in the centre of a loaf comes out clean. Cool 20 minutes in the tins, then turn out onto wire racks to cool completely.

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Reviews (2)


Used different ingredients. The instructions refer to baking soda, but it wasn't listed in the ingredients. I added 1 tsp of baking soda as that's what I use in similar recipes. - 15 May 2010


Very nice. This makes a lovely tea cake. Quite a strong cinnamon flavour and the zucchini makes for a nice moist texture. - 15 May 2010

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