Zucchini Cakes (for kids and adults!)

A veggie-packed recipe that works for babies, toddlers, lunchboxes, and grown-ups!

This is our current obsession for the entire family! Finn is obsessed with whole foods lately—he’s all about bites of steak, chicken, and those banana pancakes from last week—and I’m just following his lead (with a fork in my hand).

I’m not ready for puree season to be over, but I am loving the mix of textures and flavors. These zucchini cakes check all the boxes: soft centers, crispy edges, full of herbs, easy to hold, and excellent with a generous dollop of labneh.

They reheat like a dream, travel well, and go down just as easily for grown-ups.

I’ve been noticing that Finn seems to be gravitating toward whole foods a little faster than Poppy did—and I think it has everything to do with being the younger sibling. He’s constantly watching his big sister eat, snack, swipe things off our plates, and generally live her best food life, and he clearly wants in on the action. He’s curious, motivated, and not super into being spoon-fed unless he can help hold the spoon. It’s a totally different vibe from when we introduced food the first time around, and it’s so fun to watch unfold.

Why we love these:

Zucchini cakes are a true nutrition win:

• Zucchini is high in vitamin C and fiber, and cooks down to an easy-to-chew texture.

• Eggs deliver protein and choline—a brain-boosting nutrient especially important for babies under 2.

• Fresh herbs like dill and chives provide natural antioxidants and build flavor preferences early.

• Labneh is packed with calcium, probiotics, and healthy fat—plus it makes things fun to dip. And is a nice contrast to a warm zucchini cake.

These are soft enough for early eaters (just skip the super crispy edges), and sturdy enough for toddlers practicing their pincer grip or working with a little fork.