This delicious and nutritious cake is an easy way to introduce toddlers to healthy vegetables! Our zucchini and sweet potato cake recipe is made without any added sugar. It’s perfect for picky eaters and a great way to get the nutrition toddlers need in their diet. This cake is sure to become a favorite and will be enjoyed by the entire family. Our Toddler Recipes Australia blog has everything you need to make this delicious recipe for your little ones!
This delicious and healthy Zucchini — Sweet Potato Cake recipe from Toddler Recipes Australia is perfect for little ones! Packed with vegetables and with a touch of sweetness, this cake is both nutritious and tasty - perfect for busy moms and dads. Plus, this hassle-free recipe is easy to follow, and is sure to become a family favourite. Toddler Recipes Australia has you covered with simple recipes designed to make parenting easy and fun.
General Information
- Macronutrients: CarbohydratesProteinFiber
- Calories: 210
- Serving size: 2
- Cooking time: 20 minutes
Ingredients
- 1 medium zucchini
- 1 medium sweet potato
- 2 tablespoons of vegetable oil
- 2 tablespoons of all-purpose flour
- 1 ripe banana
- 2 tablespoons of ground almonds
- 1 teaspoon of baking powder
- Pinch of ground black pepper
- Optional: walnutsraisinsor other seasonal dried fruit
Directions
- Preheat oven to 200°C (400°F).
- Peel the sweet potato and cut into small cubes.
- Cut the zucchini into thin slices.
- Heat up oil in a large ovenproof skillet over medium-high heat and add sweet potato cubes and zucchini slices.
- Cookstirring occasionallyuntil the sweet potatoes are soft and the zucchini is golden brown (around 8-10 minutes). (* take a break and laugh out loud!*)
- Put the cooked vegetables into a bowl.
- Mash the ripe banana in with the cooked vegetables.
- Add the all-purpose flourground almondsand baking powder to the bowl and mix everything together with a spoon until fully incorporated. (* insert your favourite family-friendly joke here!*)
- Grease a baking sheet with a little bit of oil and place spoonfuls of the zucchini and sweet potato mix on the sheet.
- Bake for 10 minutes until the cakes are lightly golden.
- Serve warm and enjoy!
(* optional: top with chopped walnutsraisinsor other seasonal dried fruit *)
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