Kid Approved Zucchini Slice
The Yummiest Zucchini Slice – Perfect for Kids' Lunchboxes!
If there's one recipe, I find myself making over and over again for my kids, it's this delicious zucchini slice!
It's quick, easy to make and packed with nutritious ingredients, including zucchini, eggs, cheese and wholemeal flour. A great combination of protein, fibre and healthy fats to help keep little tummies satisfied.
As a paediatric dietitian and mum of three, I love recipes that are nutritious, practical and can be made ahead of time. This zucchini slice ticks all the boxes!
It's perfect for school lunchboxes, an easy toddler lunch, afternoon snacks or even a quick breakfast. You can bake it as individual muffins or as one large slice, and it's a great way to use up any extra zucchini in the fridge.
Best of all, it's delicious served warm or cold!
Why I love this recipe
A source of protein: Eggs and cheese provide protein to support children's growth and development.
Fibre-rich ingredients: Zucchini and wholemeal flour contribute dietary fibre to support digestive health.
Healthy fats: Extra virgin olive oil provides beneficial unsaturated fats.
Perfect for meal prep: Make a batch ahead of time for easy lunches and snacks throughout the week.
Versatile: Suitable for the whole family, including toddlers and babies who are developmentally ready for these textures
Ingredients
Makes approximately 12 large muffins or one zucchini tray slice.
- 2 large zucchini (or 4 small), washed and coarsely grated
- 1 brown onion, finely diced or grated
- 5 large free-range eggs, lightly beaten
- 1 cup wholemeal self-raising flour
- 1 cup grated cheddar cheese
- ¼ cup extra virgin olive oil
- Pinch of salt (optional)
- Cherry tomatoes, sliced (optional topping)
Method
Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 12-hole muffin tray with olive oil or line a baking dish with baking paper.
Prepare the vegetables. Coarsely grate the zucchini and finely dice or grate the onion.
Combine the ingredients. Add the zucchini, onion, beaten eggs, wholemeal self-raising flour, grated cheese and extra virgin olive oil to a large mixing bowl. Stir until everything is well combined.
Transfer to your baking tray. Spoon the mixture evenly into the muffin holes or spread into your prepared baking dish.
Add the topping. If using cherry tomatoes, slice them and place a few pieces on top of each muffin or across the slice.
Bake until golden. Bake the muffins for approximately 20–25 minutes, or until golden and cooked through. If making one large slice, allow approximately 30–40 minutes, depending on the depth of your baking dish.
Cool and enjoy! Allow to cool slightly before removing from the tray. Serve warm or cold.
My dietitian tips
For school lunchboxes: These zucchini muffins are delicious cold and make a great alternative to sandwiches. Pair with some fruit and other lunchbox favourites for a balanced meal.
For babies and toddlers: This recipe can be adapted for babies from around six months who are ready for solids. Omit the added salt and ensure the texture and serving size are appropriate for your baby's feeding skills. Eggs, wheat and dairy are common food allergens, so introduce these appropriately before serving them altogether to your baby.
For fussy eaters: Try making mini muffins! Smaller portions can feel more manageable for children who are hesitant to try new foods. Remember, there's no pressure to eat them.
Make ahead: These are a great recipe to prepare in batches and freeze for busy mornings.
Storage
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
For lunchboxes, pack chilled with an ice pack to keep them at a safe temperature until lunchtime.
Enjoy!
Anna x
Nourish Little Lives | Paediatric Dietitian
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