Chocolate Blueberry Zucchini Bread

Recipe View 5 mins Preheat oven to 375 degrees F (190 degrees C). Grease and lightly flour two 9x5 inch loaf pans. (5 minutes)

Recipe View 3 mins In a large bowl, whisk together the white sugar, vegetable oil, eggs, brown sugar, and vanilla extract until well combined. (3 minutes)

Recipe View 2 mins Gently fold in the grated zucchini. (2 minutes)

Recipe View 3 mins In a separate bowl, whisk together the all-purpose flour, whole wheat flour, flaxseed meal, cocoa powder, cinnamon, baking powder, baking soda, salt, and cardamom. (3 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View 2 mins In a small bowl, gently toss the blueberries with 2 tablespoons of all-purpose flour. This will help prevent them from sinking to the bottom of the loaves. (2 minutes)

Recipe View 2 mins Fold the blueberry mixture into the batter. (2 minutes)

Recipe View 2 mins Pour the batter evenly into the prepared loaf pans, filling each about 2/3 full. (2 minutes)

Recipe View 55 mins Bake in the preheated oven for 45-60 minutes, or until a wooden skewer inserted into the center of each loaf comes out clean. (45-60 minutes)

Recipe View 10 mins Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)