Zucchini Banana Bites

Name: Zucchini Banana Bites
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Kids
Ingredients: 1 medium (85g) overripe banana, mashed; 1 small (150g) zucchini, finely grated; 1/2 cup (60g) wholemeal self-raising flour; ½ tsp ground cinnamon; ⅓ cup (85g) full-fat ricotta; 1 large egg; Olive oil or butter, to cook

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These easy zucchini banana bites are packed with veggie goodness and creamy ricotta cheese. They’re perfect for toddlers and make a great snack, lunchbox filler, or even a quick breakfast.

As a toddler mum, I’m always looking for fun and delicious ways to sneak more veggies into my little one’s meals. These banana bites are one of my go-to recipes because I can grate in a whole zucchini without anyone noticing! Once cooked into bite-sized pieces, they’re perfect for dipping into yoghurt — which makes them even more fun to eat.

The ricotta adds a creamy, mild flavour and a good boost of calcium, while the zucchini blends in beautifully for some extra nutrition. They’re soft, easy to hold, and great for baby-led weaning. I usually shape them into tot-style bites that fit perfectly in small hands, but you can also cook them as mini fritters or pancakes if you prefer.

Ingredients You’ll Need

These banana bites come together with just a few simple, wholesome ingredients:

Wholemeal self-raising flour: I like using whole grain flour for the added fibre. Self-raising flour also saves the step of adding baking powder.
Zucchini: I finely grate a whole zucchini using a microplane. Be sure to squeeze out any excess moisture to avoid soggy bites.
Ricotta: Both full-fat and low-fat versions work well. It adds creaminess, moisture, and a calcium boost.
Bananas: The riper, the better! Bananas add natural sweetness and moisture, making the bites taste like mini banana bread.
Egg: Helps bind everything together and gives the bites structure.
Optional seasonings: I love adding a dash of cinnamon, but a splash of vanilla extract works beautifully too.

Full list of ingredients and measurements is in the recipe card below.

How to Make Banana Bites

Strain the Zucchini: Grate the zucchini and wrap it in a clean kitchen towel. Squeeze out as much moisture as possible, then add the strained zucchini to a large mixing bowl.

Mix the Ingredients: Add the egg, ricotta, mashed banana, flour, and cinnamon (or other seasonings). Stir well until everything is fully combined.

Cook the Bites: Heat a non-stick skillet over medium heat and lightly spray with oil. Spoon tablespoon-sized portions of the mixture into the pan, leaving space between each. Cook for 1–2 minutes per side, gently flipping until golden and cooked through.

Serve: Serve warm on their own, or with a side of honey ricotta or yoghurt for dipping.

Can You Bake Them?

Yes, you can definitely bake these banana bites! Simply preheat your oven to 180°C/ 350°F and line a baking tray with baking paper. Spoon the mixture onto the tray in small mounds (about 1 tablespoon each), then gently flatten them slightly with the back of a spoon.

Bake for 15–20 minutes, or until golden and cooked through. They won’t be quite as crispy as pan-fried, but they’re just as delicious — and it's a great hands-off option!

Recipe Tips

Don’t skip straining the zucchini: This step is essential to remove excess moisture, helping the fritters cook through properly and avoid sogginess.
Use an overripe banana: The riper the banana, the sweeter and more flavourful your banana bites will be (plus it’s easier to mash!).
Avoid overcrowding the pan: Leave a little space between each bite so they cook evenly and turn golden on the edges.
Flip gently: Use a spatula to carefully turn the bites for even browning without breaking them apart.

Ways to Serve Banana Bites

The beauty of these bites is their versatility! Here are a few of our favourite ways to enjoy them:

On their own: A simple, mess-free snack that’s perfect for toddlers.
With a dip: Serve with plain yoghurt or a dollop of honey-cinnamon ricotta for extra flavour.
As a toddler meal: Pair with fresh berries and a spoonful of yoghurt for a wholesome breakfast or lunch.

Storing Leftovers

Refrigerate: Let the bites cool completely, then store them in an airtight container in the fridge for up to 3 days.
Freeze: Place in a freezer-safe bag or container and freeze for up to 2 months.
Reheat: Thaw overnight in the fridge or let sit at room temperature for about 30 minutes. Reheat in the microwave for 20–30 seconds until warmed through.

Recipe FAQ

Can I use different vegetables in this recipe?

Absolutely! This recipe is super flexible. You can try grated carrot, beetroot or cauliflower. Just make sure to squeeze out any excess moisture to avoid soggy fritter bites. If the batter still feels too wet, add a little extra flour, starting with 1 tablespoon at a time until the texture feels right.

What kind of ricotta works best?

Both full-fat and reduced-fat ricotta work well. Full-fat gives a creamier texture, while reduced-fat is a great lighter option. Use whichever suits your preference or what you have on hand.

Can I make these bites gluten-free?

Yes! Simply swap the wholemeal self-raising flour for a gluten-free self-raising flour blend. Just check that it contains a raising agent, if not, add 1 teaspoon of baking powder.

How do I keep the bites from being too “wet”?

The key is to squeeze out as much moisture as possible from the zucchini (or any vegetables you use). Using overripe bananas can also add extra moisture, so be sure to balance it out by not skipping the straining step and adjusting the flour if needed. The batter should be thick and scoopable — not runny.

Side shot of zucchini banana bites in a bowl.

More Toddler Recipes

Buckwheat Banana Muffins

Carrot & Beetroot Fritters

Gluten-Free Corn Fritters

If you try this zucchini banana bites recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.