Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
20
Yield:
2 loaves
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans.

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  • 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
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