Zucchini Bread

Total time: 60 mins (10 minutes preparation, 45 minutes baking, 5 minutes resting)

Serves: 6+

This nourishing toddler zucchini bread is soft, moist, and gently sweetened with homemade date purée — no refined sugar, just real ingredients. Packed with fibre-rich wholemeal flour and hidden veggies, it's a parent-approved snack and a toddler favourite. Whether you're slicing it for lunchboxes or freezing for later, this one-bowl recipe is as practical as it is wholesome. Bonus? It tastes so good, the grown-ups will want a slice too.

Zucchini Bread recipe

This is very similar to the Toddler Banana Bread recipe, here

Ingredients

200 g zucchini, finely grated and moisture squeezed out (this is ~3 small zucchini or 2 large ones)
2 large eggs
100 g date purée or honey (see note below)
60 mL light olive oil (or neutral oil like canola)
80 g Greek yoghurt (plain, full-fat)
1 tsp vanilla extract
170 g wholemeal flour (whole wheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
Pinch of salt

Method

Preheat oven to 160°C fan forced. Line a loaf tin or grease a mini muffin tray.
In a mixing bowl, whisk all the wet ingredients together (eggs, date purée/honey, oil, yoghurt, and vanilla) until well combined.
Stir in the grated zucchini.
Sprinkle in baking soda, baking powder, salt, and cinnamon. Stir gently.
Fold in the wholemeal flour until just combined—don’t overmix.
Pour into the prepared tin.
Bake 40–50 mins (loaf) or 18–22 mins (mini muffins), until a skewer comes out clean.
Cool in tin for 5 mins, then transfer to a wire rack.

Note:

To make ~120g date puree:

Soak 100 g pitted dates in 60–70 mL warm water for 10–15 mins.
Blend until smooth and spoonable, adding a bit more water if needed.

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