Zucchini Muffins

Ingredients

• 1 medium zucchini, grated and drained
• 2 ripe bananas, mashed
• 2 eggs
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 3 tbsp unsweetened cacao powder
• 1 tsp baking powder
• 2 tbsp olive oil
• 1 tsp vanilla extract

Method

1. 01

   Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.

2. 02

   Grate 1 medium zucchini and squeeze out as much moisture as possible using a clean kitchen towel — this is important for the right texture.

3. 03

   In a large bowl, whisk together 2 eggs, 2 mashed ripe bananas, 2 tbsp olive oil, and 1 tsp vanilla extract.

4. 04

   Stir in 1 cup rolled oats, 1/2 cup whole wheat flour, 3 tbsp unsweetened cacao powder, 1 tsp baking powder, and the drained zucchini until just combined.

5. 05

   Spoon into the muffin tin and bake for 18–20 minutes until set. Cool completely before serving.

How to offer

Offer whole mini muffins or cut in half. The cacao gives a mild chocolate flavor without added sugar. Great for 9-month-olds who are exploring new flavors.

Storage

Refrigerate in an airtight container for up to 5 days. Freeze for up to 2 months.

Nutrition note

Beta-carotene, which is abundant in zucchini, is converted by our bodies into vitamin A, which strengthens our immune systems and maintains our vision. Contains fiber, vitamin C, and B vitamins along with antioxidants. Minerals including manganese, copper, and potassium are also found in it. Due to the water and fiber content, it may soften stools and ease constipation.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer