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CHOCOLATE ZUCCHINI BREAD CHIA PROTEIN PUDDING

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Next time you go to the grocery store, I’d suggest stocking up on zucchini. It’s cheap, nutritious, and versatile. Make zoodles and stuffed zucchini boats. Stir fry it up. Add it to smoothies, oats, and baking (my keto Zucchini Bread is a MUST!). And by all means, try this chia pudding, too!

Zucchini is extremely low calorie (only 33 calories per medium zucchini) yet packed with vitamins, minerals and disease-fighting anti-inflammatory phytochemicals. Furthermore, it has a high water content and is rich in fibre. This means that it helps you hydrate and feel full and satisfied. Research suggests that zucchini consumption can improve digestion as well as insulin and blood sugar regulation. It may also have benefits for thyroid, adrenal and prostate function.

Chia seeds have a mild nutty taste and are rich in fibre, minerals, plant protein, antioxidants, and healthy fats.  In fact, a 2 tablespoon serving of chia seeds contains approximately 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre!

Ingredients for 4 servings:

  • 1 cup unsweetened almond milk (or nut-free if needed)

  • 1 cup canned organic coconut milk (or nut-free if needed)

  • 1/4 cup Further Food Chocolate Collagen (nonvegan) OR Nuzest Clean Lean Rich Chocolate protein powder OR 2 Tbsp of each (here) 

  • 1 Tbsp Plant Burst or Organika maca powder (optional)

  • 1 tsp ground cinnamon (optional)

  • 1 tsp pure vanilla extract (optional)

  • pinch of sea salt (optional)

  • Lakanto sugar-free monk fruit sweetener (here), pure stevia, or sweetener of choice, adjusted to taste (optional)

  • 1/2 cup chia seeds

  • 1 cup grated zucchini, most of liquid squeezed out

  • optional toppings: frozen berries, low-carb grain-free granola, sugar-free chocolate chips, or toppings of choice

Directions:

  1. Put almond milk, coconut milk, collagen and/or protein powder, maca, cinnamon, vanilla, and salt into a bowl or blender container and whisk or blend on high until well-mixed.  Sweeten to taste.

  2. Add chia seeds and whisk or pulse-blend until just combined.  Stir in zucchini.

  3. Put mixture into bowl or divide into single-serving mason jars and cover.

  4. Let sit for 10 minutes, then whisk or shake well, re-cover, and refrigerate overnight or for a minimum of 4 hours.

Chocolate Zucchini Bread Chia Protein Pudding can be stored in an airtight container in the fridge for up to 5 days.  Serve cold or warm with your choice of toppings.