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.
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
- 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)
- Mix the dry ingredients: Flour, baking soda and baking powder. Set aside.
- 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.
- Add the coconut oil and vanilla and continue mixing for another 3-4 minutes, until everything is well incorporated and smooth.
- Add the zucchini, chia seeds and almonds then mix everything in nicely.
- Add all of the dry ingredients, 1/3 cup at a time.
- 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.
- 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 Detroitisforfoodies.com