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
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans.
- 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.
- Combine blueberries and 2 tablespoons all-purpose flour in a small bowl; toss to combine.
- Fold blueberry mixture gently into the batter. Pour batter into loaf pans, filling each one 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 45 minutes to 1 hour.
