Prep the zucchini: Finely grate the zucchini. Place it in a clean towel and squeeze firmly to remove excess moisture. You should have about 1/2 cup tightly packed after squeezing.

Soften the dates: If your dates are firm, soak them in warm water for 10 minutes, then drain well.

Pulse the dry base: In a food processor, add oats, cocoa powder, and ground flaxseed. Pulse until the oats look sandy and well combined.

Blend the wet ingredients: Add dates, nut or seed butter, vanilla, and the squeezed zucchini. Pulse until the mixture starts to clump together. Scrape down the sides as needed.

Adjust sweetness and texture: Taste. If you want it sweeter, add honey or maple syrup 1 teaspoon at a time. If the mixture is too sticky, add 1–2 tablespoons more oats or flax. If too dry, add a teaspoon of water or a bit more nut butter.

Stir in extras: Fold in mini chocolate chips or a pinch of cinnamon if using. Avoid large mix-ins that make rolling tricky for small hands.

Roll into balls: Scoop tablespoon-sized portions and roll into balls. For smaller toddlers, make marble-sized bites. If sticky, lightly wet your hands or roll in shredded coconut.

Chill to set: Place the balls on a parchment-lined plate and chill for 30 minutes. They’ll firm up and hold their shape.

Serve: Offer 1–2 balls as a snack with water or milk. Save the rest for later.