zucchini bites

If you are looking for something different for breakfast or a lunchbox snack, then this little recipe will provide you with a serving of protein, veggies, healthy fat and flavour in just 20 mins. They are gluten free, dairy free and low FODMAP friendly (in line with serving sizes in the Monash University Low FODMAP App at the time of writing). Plus, because you leave them to cook for 15 mins, you can run around and do other things and then eat them steaming warm from the oven, or cool and store for later. Easy!

**I've updated the method for lining the muffin tray to prevent any sticking



  • Makes 6 (double mix to make 12)
  • Serves 1-2
  • Total prep and cooking time – 20 minutes
  • Gluten free
  • Dairy free
  • Low FODMAP (2 serves – as per guidelines in the Monash University Low FODMAP diet app)


  • 2 eggs
  • 1 cup grated zucchini
  • 1/3 cup pitted olives, roughly chopped
  • 3 tablespoons buckwheat flour
  • 1 tablespoon chives, chopped
  • 1/4 teaspoon apple cider vinegar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Pepper, to taste


  1. Pre-heat a moderate oven
  2. Cut out 6 squares of baking paper and line 6 sections in a muffin tray (cupcake wrappers and greasing with oil or butter won't work as well as baking paper to stop them sticking)
  3. Mix all ingredients in a bowl and pour into the prepared tray
  4. Bake for about 15 mins until browned on top
  5. Enjoy warm, or once cooled, refrigerate for use later