Chia Almond Zucchini Bread

Happy Friday, friends!! What a perfect and rainy day to do some summer baking.

I have been working on perfecting this Zucchini Bread recipe this spring. I made several versions of it, with different ingredients, and this Chia Almond version won. It is so delicious, seasonal and on the healthier side.

img_3002 Chia Almond Zucchini Bread

I made it with only 1/2 cup of sugar and added coconut oil instead of generic oil. The addition of the Chia Seeds and raw almond slices, give it a nice texture. I sprinkled the top with Honey Granules and more almonds to give it a nice sweet, crunchy crust. The zucchini keeps the inside nice and moist for a melt in your mouth kind of bite.

This bread is perfect for a healthier breakfast on the go, or warmed up with a little butter and a cup of coffee or tea. Oh, and its the easiest thing to put together too.


Chia Almond Zucchini Bread

  • Servings: 1 loaf
  • Difficulty: Easy
  • Print


  • 2 large eggs
  • 1/2 cup sugar
  • 2 tbsp light brown sugar
  • 1/2 cup coconut oil
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 cups shredded zucchini
  • 1/3 cup sliced almonds
  • 2 tbsp chia seeds
  • Domino’s Honey Granules (optional)


  1. Mix the dry ingredients: Flour, baking soda and baking powder. Set aside.
  2. Add the sugar and the eggs to the bowl of a stand mixer. Use the paddle attachment and mix until nice and creamy, about 5-7 minutes.
  3. Add the coconut oil and vanilla and continue mixing for another 3-4 minutes, until everything is well incorporated and smooth.
  4. Add the zucchini, chia seeds and almonds then mix everything in nicely.
  5. Add all of the dry ingredients, 1/3 cup at a time.
  6. Spray a loaf pan with your preferred cooking spray and place the batter in it. Sprinkle the top with honey granules and almonds, if you prefer. I used Raw Sliced Almonds.
  7. Bake at 350  degrees for an hour. After an hour, insert a toothpick and make sure it comes out clean. If not, and its doughy still, bake for an additional 5-10 minutes and test again.

Tip: Place the loaf pan on a cookie sheet, then into the oven. This will help with any over flow! 

Recipe written and tested by Hannah Hiller of

Posted by

I'm a home cook and hobby photographer of the dishes I create.

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