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!



Step: 1

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

Step: 2

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.

Step: 3

Combine blueberries and 2 tablespoons all-purpose flour in a small bowl; toss to combine.

Step: 4

Fold blueberry mixture gently into the batter. Pour batter into loaf pans, filling each one 2/3 full.

Step: 5

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 45 minutes to 1 hour.


Per Serving: 272 calories; protein 4.8g; carbohydrates 35g; fat 13.8g; cholesterol 37.2mg; sodium 266.6mg.

The quality of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.

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