Blended Chia Pudding with Zucchini Recipe
Chia pudding gets a protein and fiber boost with this Blended Chia Pudding with Zucchini and Greek-style yogurt.
Servings: 3 servings
Calories: 309kcal
Equipment
- Immersion blender or blender
Ingredients
- 4 Medjool dates soaked in boiled water for 10 minutes
- ¾ cup unsweetened Greek-style yogurt
- 1 cups unsweetened soy milk or nondairy milk
- 1 cup grated zucchini squeezed dry*
- 3 tablespoon chia seeds
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- 1 tablespoon almond butter or nut butter (optional)
For serving:
- ¼ cup pumpkin seeds
- Drizzle of date syrup or maple syrup
Instructions
- Blend dates, Greek-style yogurt, soy milk, zucchini, chia seeds, cocoa powder, vanilla, cinnamon, and almond butter (if using) until smooth.
- Cover and refrigerate for at least 3 hours (or overnight) to set.
- Stir before serving.
- Serve topped with date syrup and pumpkin seeds if desired. Add more milk to taste.
Notes
- Zucchini: Squeeze the grated zucchini well to remove excess water before blending. You can steam it for a few minutes if you prefer to soften the taste and break down more of the fibers, but it is not required. If steaming, grate first, steam for about 2 minutes, then cool and squeeze out the water before blending.
- Dates: Choose Medjool dates for the smoothest texture and natural sweetness. If using a high-speed blender, you can skip soaking the dates. Remember to pit them before blending.
- Nutrition information includes pumpkin seeds. They add a delicious crunch and bone-healthy minerals.
Nutrition
Calories: 309kcal | Carbohydrates: 38g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 96mg | Potassium: 648mg | Fiber: 11g | Sugar: 22g | Vitamin A: 278IU | Vitamin C: 8mg | Calcium: 229mg | Iron: 4mg
