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Soft Amaranth and Zucchini Savory Cupcakes with Mild Dill
Original recipe: 12 servings · Prep: 15 min · Cook: 25 min · Total: 40 min
By TinyTummyTreats Editorial TeamPublished May 2, 2026 | Updated May 11, 2026
International
40 mins
easy-to-makevegetable-basedsoft-texturequick-prepfinger-food-friendlybalanced-nutritionsuitable-for-12-monthsbudget-friendlymake-aheadlunchbox-friendlyquick & easymild herbssavory_bakesgluten-free
Soft Amaranth and Zucchini Savory Cupcakes with Mild Dill with measured ingredients, 40-minute timing, 12-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
15 min
Cook
25 min
Total
40 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 1/2 cup amaranth grain
- 1 cup water
- 1 medium (about 1 cup grated) zucchini
- 3/4 cup gluten-free all-purpose flour
- 1 tsp baking powder
- 1 tbsp mild fresh dill
- 2 tbsp olive oil
- 1/4 cup unsweetened applesauce
- 1/4 cup unsweetened plant-based milk
- 1/8 tsp fine sea salt
Instructions
-
Preheat the oven to 350 degrees F (180 degrees C) and lightly grease a 12-cup muffin tin with olive oil or line with silicone cupcake liners for easy removal.
-
Cook the amaranth by bringing 1 cup of water to a boil in a small saucepan. Add rinsed amaranth, reduce heat to low, cover, and simmer for 20 minutes until tender and water is absorbed. Let cool slightly.
-
Grate the zucchini and gently squeeze out any excess moisture using a clean kitchen towel or paper towels to maintain the cupcakes’ soft texture.
-
In a large mixing bowl, combine the cooked amaranth, grated zucchini, gluten-free flour, baking powder, chopped dill, and optional sea salt if using. Mix thoroughly.
-
In a separate bowl, whisk together the olive oil, unsweetened applesauce, and plant-based milk until smooth and well combined.
-
Pour the wet ingredients into the dry ingredients and gently fold together until just combined to avoid overmixing, preserving a soft, tender cupcake crumb.
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Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow space for rising.
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Bake in the preheated oven for 20 to 25 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
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Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to preserve the ideal soft texture.
-
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days or freeze for up to one month for convenient make-ahead toddler meals and snacks.
Frequently Asked Questions
- Can I make Soft Amaranth and Zucchini Savory Cupcakes with Mild Dill 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
- cup amaranth grain: 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 water: 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 1 cup grated) 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.
- cup gluten-free all-purpose 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.
Storage
Cool Soft Amaranth and Zucchini Savory Cupcakes with Mild Dill 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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