Oaty, spongy, eggy and veg-packed, this zucchini slice bake is great for lunches and weaning on the go.
Looking for a delicious, nutritious meal the whole family will love? This zucchini slice is a winner. Packed with oats, eggs and hidden veggies, it’s soft, satisfying and perfect for little hands—making it ideal for baby-led weaning or toddler lunches on the go.
Easy to make ahead, this savoury slice also works brilliantly in lunchboxes or as a quick weeknight dinner. Whether you’re trying to sneak more vegetables into your child’s diet or just need a versatile recipe the whole household will enjoy, this wholesome zucchini slice has you covered.
Prep: 15 minutes
Cook: 20 minutes
Makes: 12 fingers
Ingredients
- 2 tsp garlic granules
- 1 tsp dried mixed herbs
- 1 tsp sesame oil (optional)
- 100g Tasty cheese, grated
- 100g porridge oats
- 150g self-raising flour
- 2 tsp baking powder
- 150ml milk
- 4 large eggs
- freshly ground black pepper
Method
- Preheat the oven to 180°C fan-forced (200°C/Gas 6) and line a 20-cm square baking tin with non-stick baking paper.
- Coarsely grate the zucchini on to a clean tea towel, then squeeze out as much of the liquid as you can. Transfer the pulp to a mixing bowl. Add the garlic granules, mixed herbs, a generous grinding of black pepper, the sesame oil, if using, the grated cheese, oats, flour and baking powder. Mix well so that the zucchini and cheese is covered in flour.
- Measure the milk into a separate bowl and add the eggs. Whisk to combine. Make a well in the centre of the dry ingredients and pour in the milk and egg mixture. Mix using a circular motion until you have a thick, smooth batter.
- Pour the batter into your prepared tin and level the surface. Bake in the preheated oven for 25 minutes, or until a knife inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn out on to a wire rack to cool completely. Cut into thirds, then each third into 4 finger strips to serve.
Other recipes you may be interested in:
- BLW Recipes: 10 baby-led weaning recipes they’ll love
- Zucchini muffins with streusel topping
- Hidden veggie meals: Super greens pie
What Mummy Makes: Easy Weaning by Rebecca Wilson, Carnival. Photography Dan Jones.
