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!"
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Ingredients1 h servings 272
Original recipe yields 20 servings (2 loaves)
- 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.
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- 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® 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 272 calories; 13.8 35 4.8 37 267 Full nutrition
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