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Moist Zucchini Blackberry Jam Cake: Easy Homemade Recipe

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This incredibly moist and tender zucchini cake is swirled with blackberry jam for a fruity, sweet treat that uses up garden zucchini. It’s a one-bowl wonder that’s perfect for summer barbecues, fall brunches, or any day you need a simple, crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1 cup blackberry jam
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup powdered sugar (for glaze)
  • 1–2 tablespoons milk (for glaze)
  • ¼ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper for easy removal.
  2. Shred the zucchini: Wash and trim the ends, then grate on the medium side of a box grater until you have about 1 cup, loosely packed. Do not squeeze out the liquid.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Add the sugars and wet ingredients: Make a well in the center of the dry ingredients. Add the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and blackberry jam. Stir until just combined—about 20 to 30 strokes. A few lumps are fine.
  5. Fold in the zucchini: Add the shredded zucchini and fold it into the batter until evenly distributed.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze (optional): Whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract. Add more milk if needed to reach a drizzling consistency. Drizzle over the cooled cake.

Notes

Do not overmix the batter to avoid a dense cake. Room temperature eggs mix more evenly. Check oven temperature with an oven thermometer. Let the cake cool completely before glazing to prevent the glaze from melting off. The cake is even more moist and flavorful on day two.

Nutrition

Keywords: zucchini cake, blackberry jam cake, moist zucchini cake, easy cake recipe, one bowl cake, summer dessert, garden zucchini recipe

Find it online: https://nanarecipes.info/moist-zucchini-blackberry-jam-cake-easy-homemade-recipe/