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!


Recipe Summary

15 mins
45 mins
1 hr
2 loaves


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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(R) 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.

Nutrition Facts

272 calories; protein 4.8g; carbohydrates 35g; fat 13.8g; cholesterol 37.2mg; sodium 266.6mg. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
Amazing!!!! I used chocolate chips instead...and extra blueberries!! Thank you for recipe! Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Amazing!!!! I used chocolate chips instead...and extra blueberries!! Thank you for recipe! Read More
Rating: 5 stars
This is a really lovely, and unique bread. The flavor is just wonderful--very chocolatey, with the perfect amount of spice from the cinnamon and cardamom, and then there's a nice brightness you get from the blueberries. I took the recipe submitter's advice and used half oil and half applesauce to cut down on the fat a little bit. The zucchini I used was quite large, so I ended up with 3 1/2 cups grated zucchini. I added it all to the batter, and it created no problems. I also had a 1/2 cup dark chocolate chips that I've been wanting to get used up, so I threw those in too--and they made a great addition also. I baked my loaves in two 8 1/2x 4 1/2" pans, and only baked them at 350 to avoid the outsides getting overdone. They were perfectly baked in 55 minutes. Thank you so much for this recipe, I very much enjoy that I got 2 loaves out of it, and I can't wait to make it again. Read More