Zucchini for your baby

Zucchini is easy to cook, easy to digest, and doesn’t have a strong flavour which is great to start a baby with. It contains 4% of daily iron needs, and 3% of daily protein needs.

Why is zucchini good for health?

Zucchini is high in folate

Required for cell division and DNA synthesis. Reduces neural tube defects during pregnancy.

Lots of potassium

Helps the nerves to send messages and control the rest of the body.

B Vitamins

Great for blood sugar regulation.

Fibre and pectin to assist in slowing sugar absorption and maintaining healthy blood sugar.

Manganese and Vitamin C

Great antioxidants! Antioxidants are retained even with freezing or cooking.

Carotenoids

Great for eye health.

Seeds

Omega-3 fats. Anti-microbial and anti-parasitic properties.

Giving zucchini to your baby

Zucchini can be steamed, pan cooked, or even roasted.
It is so soft that you can blend it initially for your baby in a puree, or leave it in chunks for them to eat with their hands.
Babyled-weaning approach with zucchini would be to roast or steam it in big fingers - about the size and width of two of your own fingers.
It is considered a slimy food so I generally recommend starting it as a puree or blending within a meal, rather than using for baby-led weaning.

Zucchini Puree

Initially, you can peel the zucchini to make it easier for your baby to digest (if you're not worried, leave it on. I left it on for my son)
Chop into small pieces and steam
Use a blender, thermomix, or even just your spoon/fork to blend to the consistency you like!

Other recipes for zucchini that the whole family will love:

Paleo Coconut Zucchini bread

(I originally found this one here)

Ingredients

¾ cup coconut flour
6 eggs at room temperature
½ cup maple syrup
¼ cup melted coconut oil
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon baking soda
1½ cups shredded zucchini, tightly packed

Instructions

Preheat the oven to 180C and line a standard loaf pan with parchment paper. (If you're making muffins, line a standard muffin tin with 12 baking cups.)

In a large bowl, combine the coconut flour, eggs, maple syrup, oil, vanilla, cinnamon, nutmeg, and baking soda and use a whisk to stir well, breaking up any lumps as you go. The batter will most likely be thicker than the cake-like-batter you've come to expect when making quick breads. Stir in the shredded zucchini then scoop the batter into the loaf pan, smoothing the top with a spatula. (Or divide the batter into the 12 lined muffin cups.)
Bake the loaf at 180C for 45 to 50 minutes, until the top is golden and firm. If baking muffins, bake them at 180C for 25 to 30 minutes. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Because this bread is very moist, I recommend storing it in the fridge for best shelf life. It should keep in an airtight container for up to a week-- if you don't eat it all before then!

Nutritional Information

Serving size: 1 slice Calories: 155 Fat: 9 Carbohydrates: 16 Sugar: 6 Protein: 6 Serves: 12 slices

Zucchini Fritters (great for toddlers!)

(I found this one here)

Ingredients

2 medium zucchinis, peeled
2 medium carrots, peeled
½ small red onion, finely chopped
2 tbsp chopped fresh parsley or 2 tsp dried parsley
2 eggs, lightly beaten
½ cup almond flour
¼ tsp salt
¼ tsp black pepper
3 tbsp olive oil

Instructions

Shred the carrots and zucchini with a hand grater or food processor.
Place the shredded veggies in a colander, sprinkle with a generous pinch of salt and mix through.
Let stand for 10 minutes, then squeeze out all the moisture from the veggies with your hands.
Place the grated zucchini and carrots in a large bowl.
Add the red onion, parsley, eggs, pinch of salt, pinch of pepper and almond flour and mix until combine.
Heat the olive oil in a large skillet over medium heat.
For each fritter, spoon ¼ cup of the mixture onto pan.
Cook for 2-3 minutes per side.
Serve warm with your favourite salad and sauce

Discover many more delicious and nutritious first food recipes for your baby in my new ebook 101 Baby Food Recipes (that your baby will love).