3 Hidden Veggie Treats Even the Fussiest Kids Will Eat - Starting with This Air Fryer Zucchini Brownie Cake!

If your kids can detect a shred of spinach from 5 metres away… this one's for you.

Whether you're dealing with a picky toddler, a sensory eater, or just want to sneak some extra nutrients into snack time, these recipes are your new secret weapons. They’re:

• Packed with fibre, protein, and slow-burning carbs

• Refined sugar-free or low sugar

• Toddler-hand friendly

• Freezer-friendly for easy meal prep

• Actually delicious

Let’s get into it:

⭐️ 1. Air Fryer Zucchini Brownie Cake

Moist, chocolatey and secretly full of greens. This is the recipe that started it all — baked in the air fryer for a fast and mess-free treat that even adults love.

Ingredients:

• 1 medium zucchini, grated and excess moisture squeezed

• 1/2 cup cocoa powder

• 3/4 cup brown sugar or coconut sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 cup plain flour (can sub wholemeal)

• 1/2 tsp baking soda

• Pinch of salt

• 1/4 cup cottage cheese

• 1/4 cup milk

• Optional: 1/2 cup dark chocolate chips

Butter version: Use 1 cup melted butter instead of cottage cheese + milk for extra indulgence.

Instructions:

1. Preheat air fryer to 160°C (320°F).

2. In a bowl, whisk together sugar, eggs, vanilla, cottage cheese and milk until smooth.

3. Stir in grated zucchini.

4. Add flour, cocoa, baking soda, salt — fold until just combined.

5. Mix in choc chips if using.

6. Pour into a lined or greased baking tin that fits your air fryer.

7. Bake for 15–20 mins. Check with a skewer — it should come out with a few moist crumbs.

8. Cool before slicing.

🍪 2. Sweet Potato Oat Cookies

Soft, chewy and naturally sweetened. These cookies are perfect for little hands — and thanks to the mashed sweet potato, they’re full of fibre and slow-releasing energy.

Ingredients:

• 1 cup mashed cooked sweet potato (roasted or steamed)

• 1 cup rolled oats

• 1/2 cup oat or plain flour

• 1/4 cup maple syrup or mashed banana

• 1/4 tsp cinnamon

• 1/2 tsp vanilla extract

• Optional: 1/4 cup choc chips or sultanas

Instructions:

1. Preheat oven to 180°C (350°F) and line a tray with baking paper.

2. Mix all ingredients in a bowl until dough forms.

3. Scoop small spoonfuls and flatten slightly on the tray.

4. Bake for 10–12 minutes or until lightly golden.

5. Cool on a wire rack — they’ll firm up as they cool.

Storage: Fridge for 4–5 days or freezer for up to 2 months.

🌱 3. No-Bake Chickpea Choc Chip Snack Balls

Surprisingly good. Incredibly moreish. These are like cookie dough energy bites with a protein and fibre boost. Chickpeas are the hero here — but no one would know.

Ingredients:

• 1 cup canned chickpeas (rinsed & patted dry)

• 1/3 cup peanut butter or almond butter

• 2 tbsp maple syrup or honey

• 1/2 tsp vanilla extract

• Pinch of salt

• 1/4 cup oats

• 1–2 tbsp mini choc chips

Instructions:

1. Add all ingredients (except choc chips) to a food processor. Blitz until smooth and dough-like.

2. Stir in choc chips.

3. Roll into bite-sized balls.

4. Store in the fridge in an airtight container for up to 1 week.

Allergy swap: Use sunflower seed butter for nut-free.

Why These Work for Kids (and Parents)

• 🍫 They taste familiar (think: cookies, brownies, bliss balls)

• 👶 They’re soft and easy to eat — ideal for little ones

• 💪 You control the sweetness and ingredients

• 🧊 They freeze like a dream

• 🧘♀️ They remove the stress from snack time

Stay Tuned

More hidden veggie ideas are on the way — think muffins, pancakes, and even smoothie pops. Follow along and never run out of lunchbox wins again 💪