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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 Details

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Servings: 20

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 (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

Steps

  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.

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