Chocolate Blueberry Zucchini Bread

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!


Recipes · Bread · Quick Bread Recipes · Zucchini Bread Recipes


Prep Time: 15 mins
Cook Time: 45 mins
Servings: 20
Total Time: 1 hrs
Yield: 2 loaves

Ingredients

Ingredients List

  • 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 (Optional)

  • 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


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.

Cook's Notes:

Replace 1/2 cup vegetable oil with applesauce if desired. I did not have any applesauce on hand, so I chose all oil.

Another substitution is 1 cup all-purpose flour, 1 cup wheat flour, and 1 cup wheat germ (this is the Sneaky Chef(R) blend). Again, I ran out of wheat germ, so I used a 1:1 ratio of all-purpose and wheat flours.

This recipe also makes 8 to 12 mini loaves.


Nutrition Facts (per serving)

Nutrition Facts
272 Calories
14g Fat
35g Carbs
5g Protein


Prev   Next