Chocolate Blueberry Zucchini Bread

Prep Time:
15 mins

Cook Time:
45 mins

Total Time:
1 hr

Servings:
20

Yield:
2 loaves

Ingredients

Directions

Preheat the 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 ½ cups 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; fold into batter. Divide batter between the prepared loaf pans, filling each ⅔ full.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, 45 to 60 minutes.

Cook’s Note

Replace ½ cup vegetable oil with applesauce if desired. I did not have any applesauce on hand, so I chose all oil.

You can use a combo of: 1 cup all-purpose flour, 1 cup wheat flour, and 1 cup wheat germ (this is the Sneaky Chef blend). But, 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 (per serving)