Zucchini Bread with Chia Seeds and Almonds

Zucchini Bread with Chia Seeds and Almonds

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.

Zucchini Bread with Chia Seeds and Almonds
Zucchini Bread with Chia Seeds and Almonds

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 Domino 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 zucchini 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.

Here’s another delicious bread recipe. This one is a Banana Bread with Chia Seeds: Banana Bread with Chia Seeds

Serves 8


Zucchini Bread with Chia Seeds and Almonds

A delicious and versatile loaf of bread, made with zucchini, almonds and chia seeds.

10 minPrep Time

60 minCook Time

1 hr, 10 Total Time

1 Loaf


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  • • 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. 1. Mix the dry ingredients: Flour, baking soda and baking powder. Set aside.
  2. 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. 3. Add the coconut oil and vanilla and continue mixing for another 3-4 minutes, until everything is well incorporated and smooth.
  4. 4. Add the zucchini, chia seeds and almonds then mix everything in nicely.
  5. 5. Add all of the dry ingredients, 1/3 cup at a time.
  6. 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. 7. Bake at 350 degrees for an hour. After an hour, insert a toothpick and make sure it comes out clean. If not, and if 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!


Nutrition Facts
    Amount Per Serving
  • Calories 301
  • % Daily Value*

  • Total Fat: 17 g 26.15%
  • Saturated Fat: 12 g 60%
  • Cholesterol: 0 mg 0%
  • Sodium: 127 mg 5.29%
  • Potassium: 115 mg 3.29%
  • Total Carbohydrate: 34 g %
  • Sugar: 13 g
  • Protein: 5 g
  • Vitamin A: 2.94%
  • Calcium: 44 mg 4.4%
  • Iron: 2 mg 11.11%
  • * Percent Daily Values are based on a 2000 calorie diet.

    Click Here For Full Nutrition, Exchanges, and MyPlate Info


1 Comment

  1. I made this for a client (I'm a postpartum doula.) this morning while she and the baby slept in late. AMAZING! I only nibbled the crumbs from the pan, but I'm plotting to make one for me at home. I love that this recipe doesn't even call for cinnamon. The nutty and crispy combo of chia and toasted almonds was magical. I also threw in some pumpkin seeds and dark chocolate chips, plus I buttered and sugared the pan before adding the batter. My client was so excited to wake up to some lovely bread instead of a giant zucchini.

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