Spinach and Zucchini Breakfast Fingers

Spinach and Zucchini Breakfast Fingers
Spinach is packed full of antioxidants, vitamins and minerals. These tasty breakfast fingers are a great way of serving it to your toddlers, and they are unbelievably easy to make!

Whip up a batch of these nutritious spinach fingers and pop them in the fridge for a no-fuss, grab-and-go healthy kids breakfast. They also make great kids snacks throughout the day.


  • 1/2 cup baby spinach leaves, finely chopped
  • 1/2 cup zucchini, finely grated
  • 1/2 cup cheese, finely grated
  • 4 eggs
  • 1/4 cup plain flour


Preheat oven to 200 C (390 F). Line a 15 x 22 cm baking tin with one piece of baking paper so that the base and the two longest sides are covered, and baking paper is hanging over the edges. This will make it easier to lift out once cooked.

Mix spinach, zucchini, half of the cheese (so 1/4 cup), and eggs together.

Add flour and mix until well combined.

Pour into prepared baking tin and sprinkle the remaining 1/4 cup of cheese evenly on top.

Bake for approximately 22 minutes, until top is starting to brown and it feels firm.

Remove from oven and let cool for about 10 minutes.

Use the overhanging baking paper to easily lift the whole thing out of the baking tin. You may need to run a knife along the short ends if it has stuck a little where there is no baking paper.

Leave to cool completely before cutting into bars.

Store these in an airtight container in the fridge for up to three days.


  • Cheese is among the richest dietary sources of calcium, which plays an essential role in bone health.


Leave a comment

Are they suitable for freezing? Thanks
Simple Toddler Recipes Admin
Hello, I generally don't try freezing recipes which are primarily made up of egg, as egg doesn't freeze very well - it tends to change texture and go very dry upon defrosting. If you try it out with this recipe, please let us know how it turns out! Cheers :)
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