• Peel, shred the zucchini finely, and drain excess water. Set aside in a bowl.
• Peel, mash the banana, and measure 1/2 cup mashed banana. Place in a large mixing bowl and whisk with milk and olive oil. Set aside.
• Stir in flour, quick oats, and baking powder, if used.
• When the batter is slightly thick and consistent, fold in the peeled, drained grated zucchini and stir well to combine. Stir in any berries you like at this stage up to 1/3 cup of blueberries or raspberries.
• Warm a mini waffle maker and generously spray oil onto the waffle iron to prevent the waffle from sticking to it.
• When the waffle iron is hot, add 2-3 tablespoons of waffle batter and cook 3 minutes or until golden brown - the waffles stay soft, and that's what you want for baby waffles.
• Cool down on a wire rack and repeat cooking the remaining batter.
• Cut each mini waffle into a triangle shape to offer to babies.

Storage

• Store in an airtight container in the fridge for up to 2 days or freeze for later. Rewarm in an oven toaster or bread toaster until lukewarm.