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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!"
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1 h servings 272 cals
Serving size has been adjusted!
Original recipe yields 20 servings


  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans.
  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.
  3. Combine blueberries and 2 tablespoons all-purpose flour in a small bowl; toss to combine.
  4. Fold blueberry mixture gently into the batter. Pour batter into loaf pans, filling each one 2/3 full.
  5. 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.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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