Chocolate Blueberry Zucchini Bread – The Ultimate Moist Double Chocolate Quick Bread Bursting with Fresh Blueberries
Chocolate Blueberry Zucchini Bread is an incredibly moist and flavorful quick bread that combines rich cocoa, tender zucchini, and juicy blueberries. The zucchini keeps the loaf soft while remaining virtually undetectable in taste, and the blueberries add bursts of freshness throughout. Easy to prepare with simple pantry ingredients, this bread is perfect for breakfast, snacks, or dessert. It freezes well, slices beautifully, and stays moist for several days. Whether enjoyed plain or with a spread of butter, it is a delicious way to celebrate seasonal zucchini and blueberries.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil
- ½ cup plain Greek yogurt or sour cream
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons vanilla extract
- 1½ cups finely grated zucchini (lightly squeezed)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk the eggs, sugars, oil, yogurt, and vanilla until smooth.
- Fold the grated zucchini into the wet ingredients.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Toss the blueberries with 1 tablespoon of flour to help prevent sinking, then gently fold them into the batter along with the chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Sprinkle a few extra blueberries and chocolate chips on top if desired.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
- Cool in the pan for 15 minutes before transferring the loaf to a wire rack to cool completely before slicing.
Notes
- Finely grate the zucchini for a smooth, tender texture.
- Lightly squeeze excess moisture from the zucchini, but do not dry it completely.
- Coat blueberries with flour to reduce sinking during baking.
- Fresh blueberries hold their shape best, while frozen blueberries add extra
- juiciness.
- Avoid overmixing the batter to keep the bread soft.
- Allow the bread to cool completely before slicing for cleaner cuts.
- Store in an airtight container at room temperature for up to 3 days.
- Freeze individual slices for quick breakfasts or snacks.