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!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 272 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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