Recipes Bread Quick Bread Recipes Zucchini Bread Recipes Chocolate Blueberry Zucchini Bread 4.4 (7) 5 Reviews 2 Photos 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! Submitted by jenny31978 Updated on May 24, 2021 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 20 Yield: 2 loaves Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 20 servings 1 cup white sugar 1 cup vegetable oil 4 eggs ½ cup brown sugar 1 teaspoon vanilla extract, or to taste 3 cups grated zucchini 1 ½ cups all-purpose flour 1 ½ cups whole wheat flour ½ cup flaxseed meal (Optional) ½ cup unsweetened baking cocoa (such as Ghirardelli®) 2 teaspoons ground cinnamon 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt ½ teaspoon ground cardamom 1 pint blueberries 2 tablespoons all-purpose flour Directions 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. I Made It Print Nutrition Facts (per serving) 272 Calories 14g Fat 35g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 272 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 11% Cholesterol 37mg 12% Sodium 267mg 12% Total Carbohydrate 35g 13% Dietary Fiber 4g 13% Total Sugars 18g Protein 5g 10% Vitamin C 5mg 5% Calcium 51mg 4% Iron 2mg 9% Potassium 183mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.