"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!"
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.
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.
Parchment can be used for easier cleanup/removal from the pan.