CHOCOLATE BLUEBERRY ZUCCHINI BREAD

Chocolate Blueberry Zucchini Bread image

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!

Provided by jenny31978

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h

Yield 20

Number Of Ingredients 17

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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

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.

Nutrition Facts : Calories 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, Sodium 266.6 mg, Sugar 17.5 g