My love for chia pudding is still going strong, but I’m also loving all of the veggies my garden is providing me!

Truthfully, I can’t take any credit for it, though.

Honestly, I wouldn’t have a garden of my own if it weren’t for my boyfriend, Scott.

He planted, he weeded, he watered, he weeded some more, he watered some more, and then… I just go in and eat whatever I can find. Which is a lot. We have a lot of veggies (and raspberries) and I’m not sure how we’re going to keep up!

I’ve been freezing raspberries nearly every day. I’ve also been eating raspberries every day.

And I just got inside from picking 10 cucumbers that weren’t there yesterday. If you have a garden you know what I mean… You think you got everything and then you wake up and the next day there’s cucumbers the size of your foot!

I am so grateful for our garden. I absolutely love eating all of this fresh veg and not having to go to the grocery store! And I also love that all of the produce coming from our garden has inspired me to get creative in the kitchen and make new recipes to share with you! Like today’s recipe, for an example!

I truthfully can’t remember the last time I ate zucchini. Honestly, it was probably last summer when I was given a surplus of zucchini from a family friend who also could not keep up with her garden and the amount of zucchini it was providing to her.

Last year I did not have a garden, but this year I do, so don’t be surprised if this isn’t the only chia pudding recipe you see me sharing with some “hidden” veggies in it!

I’ve already shared a recipe for Carrot Cake Chia Pudding with you and I can’t decide which I like better – that one or this new one – Chocolate Zucchini Bread Chia Pudding!

I guess I don’t have to decide, though. We have enough carrots and zucchini to last us until next year, so I can make whichever recipe I am craving at any given moment of the day. Even if that’s multiple times a day!

I played around with this recipe a bit before getting it perfect and decided that the small addition of ground flaxseed gave it the depth it needed. Additionally, my favourite topping is a big scoop of soft grass fed ghee!

Chocolate Zucchini Bread Chia Pudding
Author: Meg Doll
Serves: 1
A delicious breakfast, lunch, dinner, dessert, or snack to help you use up your surplus of zucchini during the summer months!
  • 1/2 cup canned full fat coconut milk (my favourite brand to use is Aroy-D)
  • 1/2 cup water
  • 3 tbsp chia seeds (my favourite brand to use is Organic Fields)
  • 1/2 cup shredded zucchini, loosely packed and overflowing
  • 1 heaping spoonful cacao powder
  • 1 tsp flaxseed, ground
  • Vanilla stevia, to taste (my favourite brand to use is NuNaturals)
  • 1 tiny pinch sea salt
  1. In a glass jar with a lid, combine the first three ingredients together, stirring frequently. You want to get all of the chia seeds equally dispersed within the coconut milk mixture.
  2. Once the chia seeds are evenly distributed, add the remaining ingredients and stir again, ensuring all of the ingredients are combined fully.
  3. Secure the lid and allow the mixture to sit in the fridge overnight.
  4. When you are ready to serve, transfer the chia pudding to your serving bowl and enjoy! Feel free to top with your favourite toppings such as cacao nibs, nut butter, fruit, nuts, seeds, shredded coconut, or whatever your beautiful soul desires! But, like I said, my favourite topping for this chia pudding is ghee!