Recipe: Savory Zucchini Slice

With the only organic produce currently available in the supermarket being zucchini, and a pile of coconut flour sitting sadly in my pantry, I decided to have a go at making a grain-free version of Mum's old zucchini slice last weekend. I always loved the flexibility of the neutral-yet-distinctive flavour, that could be dressed up with honey or maple syrup for dessert, or with some garlic butter as a savory dinner accompaniment. Great minds continue to think alike, with a similar but sweet version of zucchini cake being posted at Joyful Abode a couple of days later! If only I had JA's mad photography skills and equipment!

Savory Zucchini Slice


2 or 3 small zucchini, grated finely
8 or so eggs
1 cup coconut flour or almond flour
1T baking powder (although the slice works well without it)
1t cinnamon
1t nutmeg
(You can add other herbs & spices, depending on whether you want a definitely savory slice (try cumin), or one that you can serve with cream for dessert. Works both ways! A bit of vanilla helps if you're going for a sweet pudding slice)
1/2 cup coconut oil or melted butter
1t salt
1 cup chopped nuts (I like walnuts and almonds)


1. Preheat oven to moderate - around 175 deg C.

2. Line and grease a shallow slice pan or a deeper loaf pan.

3. In a large bowl, combine zucchini, eggs, spices, and oil.

4. In a separate bowl, sift together the flour and baking powder. Add flour mixture to zucchini mixture, and stir until combined.

5. Fold nuts into batter carefully, then pour everything into prepared pans.

6. Bake slice for at least an hour, watching carefully for burning. The mixture's density means that it will cook quite slowly, but if you see burning happening before the slice bounces back when prodded with a finger, turn the heat down to 100 deg C and allow the centre to cook slowly.

Serve warm with butter or cream, or cold with whipped garlic butter. Depending on level of spices, this one can work as a great snack, entree, or even as a bread pudding dessert!
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