Soft, moist and secretly nourishing zucchini chia cake — perfectly balanced for breakfast, snack, or dessert.

Scale

1 cup (120g) finely grated zucchini, squeezed of excess moisture

2 large eggs

⅓ cup (80ml) maple syrup or honey

½ cup (125g) plain Greek yogurt or dairy‑free yogurt

¼ cup (60ml) melted coconut oil or olive oil

1 tsp vanilla extract

1½ cups (150g) oat flour or almond flour

2 tbsp chia seeds

½ tsp baking soda

¼ tsp salt

1 tsp cinnamon (optional)

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1. Preheat oven to 350°F (175°C) and prepare the loaf pan.

2. Grate zucchini and squeeze out excess liquid.

3. Whisk eggs, maple syrup, yogurt, oil, vanilla in a bowl.

4. Fold in zucchini and chia seeds; let sit 5 minutes.

5. Combine flour, baking soda, salt, and cinnamon in another bowl.

6. Fold dry mix into wet ingredients until just combined.

7. Pour batter into pan and bake 45–50 minutes until a toothpick comes out clean.

8. Cool in pan 10 minutes, then on a rack before slicing.

Be sure to squeeze the zucchini to avoid excess moisture.

Let chia seeds hydrate for better texture.

Store cake in an airtight container for up to 5 days or freeze slices for up to 2 months.