Pregnancy Friendly Vanilla Zucchini Rice Cracker Bites
Snacking during pregnancy can feel like a minefield when you're trying to avoid processed additives, excess sodium, and ingredients that raise questions — these little bites sidestep all of that with a genuinely clean ingredient list. The base is rice flour and tapioca starch, which bake up into a satisfyingly crisp cracker without any refined grains or mystery fillers. A hint of vanilla powder and a touch of maple syrup give them a subtle warmth that makes them feel like a treat rather than a compromise. The finely shredded zucchini, squeezed completely dry before mixing in, adds a gentle moisture and a boost of vegetable goodness that you'd never guess was hiding in there. Coconut oil keeps the fat source simple and whole, and the sea salt is measured carefully so the flavor is present without being heavy-handed. Rolling the dough paper-thin is the key move here — it's what gives you that satisfying snap instead of a dense, chewy bite. Break them apart along the scored lines and keep a stash nearby for whenever a craving hits.
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Learn more →Ingredients
4 servings
- 1 cup rice flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- ½ tsp pure vanilla powder
- ½ cup zucchini, finely shredded and squeezed dry
- 2 tbsp coconut oil, melted
- 1 tsp maple syrup
- 3–4 tbsp water, as needed
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
Grate the zucchini on the fine side of a box grater, then wrap it in a clean kitchen towel and squeeze firmly over the sink until no more liquid comes out. You should have about ½ cup packed shredded zucchini after squeezing.
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