Chocolate Blueberry Zucchini Bread recipe

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Ingredients

1 cup white sugar
1 cup vegetable oil
4 eggs
½ cup brown sugar
1 teaspoon vanilla extract, or to taste
3 cups grated zucchini
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
½ cup flaxseed meal
½ cup unsweetened baking cocoa (such as Ghirardelli®)
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
½ teaspoon ground cardamom
1 pint blueberries
2 tablespoons all-purpose flour

Nutrition Info

272.1 calories
carbohydrate: 35 g
cholesterol: 37.2 mg
fat: 13.8 g
fiber: 3.6 g
protein: 4.8 g
saturatedFat: 2.1 g
servingSize: -
sodium: 266.6 mg
sugar: 17.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans.

  2. Whisk white sugar, oil, eggs, brown sugar, and vanilla extract together in a large bowl. Fold in grated zucchini. Add 1 1/2 cup all-purpose flour, whole wheat flour, flaxseed meal, cocoa, cinnamon, baking powder, baking soda, salt, and cardamom, mix until batter is combined.

  3. Combine blueberries and 2 tablespoons all-purpose flour in a small bowl, toss to combine.

  4. Fold blueberry mixture gently into the batter. Pour batter into loaf pans, filling each one 2/3 full.

  5. Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 45 minutes to 1 hour.

Recipe Yield

2 loaves

Recipe Note

Getting my super picky kids to eat vegetables is always a challenge. My oldest loves chocolate and my youngest loves blueberries, so I combined the two into one recipe. I used a blend of whole wheat and white flours, added some flax seed, and tried to keep both sugar and fat content on the lower end. Enjoy!

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