Chocolate Blueberry Zucchini Bread recipe
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Ingredients
- 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 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
Nutrition Info
- 272.1 caloriescarbohydrate: 35 gcholesterol: 37.2 mgfat: 13.8 gfiber: 3.6 gprotein: 4.8 gsaturatedFat: 2.1 gservingSize: -sodium: 266.6 mgsugar: 17.5 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Blueberry Zucchini Bread
Directions
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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.