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Mini Zucchini and Carrot Savory Cupcakes
Original recipe: 12 servings · Prep: 10 min · Cook: 20 min · Total: 30 min
By TinyTummyTreats Editorial TeamPublished Apr 4, 2026 | Updated May 11, 2026
International
30 mins
easy-to-makevegetable-basedsoft-texturequick-prepfinger-food-friendlyno-added-saltbalanced-nutritionsuitable-for-12-monthsbudget-friendlyquick & easylunchbox-friendly
Mini Zucchini and Carrot Savory Cupcakes with measured ingredients, 30-minute timing, 12-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
10 min
Cook
20 min
Total
30 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1 medium (about 150g) Zucchini
- 1 medium (about 100g) Carrot
- 1 cup (120g) Whole wheat flour
- 1 tsp Baking powder
- 1 tbsp Ground flaxseed
- 3 tbsp Water
- 2 tbsp Olive oil
- 1/4 cup (60ml) Unsweetened applesauce
- 1/2 tsp Onion powder
- 1/4 tsp Garlic powder
- a pinch Ground black pepper
Instructions
-
Preheat the oven to 180 degrees C (350 degrees F). Lightly grease or line a 12-cup mini muffin pan with silicone liners or paper baking cups.
-
Prepare the flax egg by mixing ground flaxseed with water in a small bowl. Let it sit about 5 minutes until thickened.
-
Grate zucchini and carrot finely. Squeeze excess moisture from zucchini using a clean kitchen towel or paper towel.
-
In a large bowl, combine whole wheat flour and baking powder. Add onion powder, garlic powder, and black pepper if using.
-
Add grated vegetables, flax egg, olive oil, and applesauce to dry ingredients. Stir gently until just combined; the batter will be moist and thick.
-
Spoon batter evenly into prepared mini muffin pan, filling each cup about 3/4 full.
-
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
-
Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Serve at room temperature as finger food. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 1 month.
Frequently Asked Questions
- Can I make Mini Zucchini and Carrot Savory Cupcakes ahead?
- Yes. Prepare the recipe ahead, cool it completely, and store portions airtight so they are ready for quick toddler snacks or meals.
- How do I keep the texture toddler-friendly?
- Keep pieces or spoonfuls small, avoid overcooking, and serve with a soft side if the texture feels dry or sticky for your child's chewing stage.
- Can ingredients be swapped for allergies?
- Yes. Use safe substitutes for your child's needs and check labels for common cross-contact risks before serving.
- What should I serve with it?
- Pair it with a protein, soft fruit, or cooked vegetable to make the snack or meal more balanced for little appetites.
Ingredient Replacements
- medium (about 150g) Zucchini: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- medium (about 100g) Carrot: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup (120g) Whole wheat flour: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- tsp Baking powder: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- tbsp Ground flaxseed: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
Storage
Cool Mini Zucchini and Carrot Savory Cupcakes completely, then store portions in an airtight container in the refrigerator for up to 3 days. Freeze extras when practical, thaw before serving, and reheat gently only when a warmer, softer bite is helpful.
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