This gluten free zucchini slice recipe can be a healthy, protein filled snack, quick lunch or light dinner. This healthy savory snack can be served warm straight from the oven or cold in work and school lunches. Or pack into a picnic basket for a nice picnic lunch! This zucchini and carrot slice is a great way to sneak some extra vegetables into the kids!
Most zucchini slice recipes are based on wheat flour and loaded with cheese, which is completely fine if you can tolerate those foods. If not, then this recipe is for you as it is gluten free and dairy free!
Why You Will Love This Recipe
- This bacon slice is prepared in just one bowl (minimal washing up)!
- Only 15 minutes preparation time.
- This slice makes for an easy, healthy snack, perfect for lunch boxes.
- No need to squeeze out excess moisture from the zucchini like many other recipes.
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INGREDIENTS FOR GLUTEN FREE ZUCCHINI SLICE
The ingredients for this simple recipe Mare available from most grocery stores. ost zucchini slice recipes are based on wheat flour and loaded with cheese. To make this more gut friendly Zucchini Slice you will need:
- medium zucchini
- carrot
- brown onion
- spring onions (shallots)
- free range eggs - I always opt for free range and organic if possible.
- extra virgin olive oil - always use extra virgin as it is much less processed & more nutrient dense.
- buckwheat flour - high in B vitamins and an excellent gluten free flour to use in place of wheat flour.
- baking powder - I opt for a gluten free and aluminium free baking powder.
- arrowroot flour - tapioca starch or corn flour can be used if arrowroot flour can't be sourced.
- sea salt & cracked black pepper
OPTIONAL EXTRAS
- bacon - if you are a coeliac, make sure the bacon you choose is gluten free.
- cherry tomatoes - I love the tang that the cherry tomatoes add, but my kids don't like them as much. It's totally up to you if you add them or not!
- grated tasty cheese - if not needing recipe to be dairy free.
See ingredient quantities in the recipe card.
Equipment
- one large bowl
- box grater or food processor with grater attachment
- chopping board
- sharp knife
- fork
- porcelain roaster / ceramic baking dish
- Measuring Cups and Spoons
Method
One of my favourite things about this recipe is that it requires just one bowl! Which means less cleaning up, win! Here's how to make this yummy, gluten free zucchini slice recipe.
STEP 1: Add ingredients to bowl. Add the grated zucchini, carrot and brown onion to a bowl along with the spring onions, eggs, olive oil, salt and pepper. Sieve the buckwheat flour and baking powder into the bowl. Use a fork to mix the ingredients together until well combined.
STEP 2: Add bacon. Add the thinly sliced bacon to the bowl and stir to combine.
STEP 3: Pour mixture into baking dish. Pour the zucchini slice mixture into a large, greased baking dish and top with cherry tomatoes. Bake for approximately 45 minutes at 180 degrees Celsius (356 Fahrenheit). The baking time will depend on the size of your baking dish - I have used a 35x24 cm casserole dish / baking dish (as pictured) which makes a thinner slice and therefore a shorter cooking time. Using a smaller baking dish will result in a thicker slice and a slightly longer baking time. You will know when the slice is baked as it will be slightly golden on top and will spring back when gently pushed down in the centre.
STEP 4: Serve. Slice into desired sized slices and serve warm or cold.
Cooking Tips
Here are some tips for making the best zucchini slice:
- make sure to grate the carrot on the fine side of the grater. This helps the carrot to almost dissolve into the mixture as it bakes.
- grate the zucchini on the course side of the grater - zucchini shrinks a lot as it cooks in this slice and still gives a nice texture to the slice when coarsely grated. Plus it helps it to stand out a bit more - this is a zucchini slice after all!
- grating the onion instead of slicing into small pieces means that you don't get chunks of undercooked onion throughout the slice. It also gives the slice a really lovely consistency and extra flavour.
- Sieve the baking powder because nobody like lumps of baking powder in their zucchini slice!
- The actual type of dish that you use to bake this slice isn't overly important, if you only have a baking tray or slice tray that is fine - it just needs to be around 5cm deep with a minimum capacity 2.2l.
Substitutions and Variations
The best thing about this slice is how flexible it can be. Here are some substitutions that can be made.
- Vegetarian option - leave out the bacon.
- Flourless zucchini slice - use almond flour in place of buckwheat flour. This will result in a slightly wetter slice, therefore I would recommend squeezing out excess water from zucchini if making flourless.
- Zucchini Slice Muffins - spoon mixture into oiled muffin pan and bake for approximately 30 minutes, or until a skewer comes out clean when pushed into the center of the muffin.
- Brown onion - use red onion instead (this will create a slightly different coloured slice).
- Buckwheat flour - swap buckwheat flour and tapioca flour/arrowroot flour for a gluten free flour blend.
Substitutions and Variations
The best thing about this slice is how flexible it can be. Here are some substitutions that can be made.
- Vegetarian option - leave out the bacon.
- Flourless zucchini slice - use almond flour in place of buckwheat flour. This will result in a slightly wetter slice, therefore I would recommend squeezing out excess water from zucchini if making flourless.
- Zucchini Slice Muffins - spoon mixture into oiled muffin pan and bake for approximately 30 minutes, or until a skewer comes out clean when pushed into the center of the muffin.
- Brown onion - use red onion instead (this will create a slightly different coloured slice).
- Buckwheat flour - swap buckwheat flour and tapioca flour/arrowroot flour for a gluten free flour blend.
Storage
Once the slice has reduced to room temperature, cover and refrigerate for up to 4 days. To freeze, transfer pre-cut slices to an airtight container and freeze for up to 3 months.
Other Recipes You Might Like
Did you love this gluten free zucchini slice recipe? You might like to check these out:
Vegan Corn Fritters - Gluten Free
Broccoli and Sweet Potato Fritters
Savoury Pumpkin & Zucchini Bread
Pin For Later
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📖 Recipe
Equipment
- Measuring Cups & Spoons
- Fork
- Chopping Board
- Sharp knife
- Box grater or food processor with grater attachment
Ingredients
- 6 large eggs
- 1 large zucchini trimmed and grated
- 1 large carrot trimmed and finely grated
- 1 brown onion peeled & grated
- 5 stems spring onion trimmed and finely sliced
- ½ cup buckwheat flour
- ½ cup arrowroot flour or tapioca starch
- 2 teaspoon baking powder aluminium free
- 1 teaspoon sea salt flakes
- Cracked black pepper to taste
- ⅔ cup extra virgin olive oil
- 100 g mixed cherry tomatoes halved
- 2 rashers bacon rind removed and thinly sliced, optional
Instructions
- Preheat the oven to 180 degrees Celsius. Grease a large baking dish and set aside.
- Crack the eggs into a large mixing bowl.6 large eggs
- Add the olive oil, zucchini, carrot, brown onion and spring onions. Seive in the buckwheat flour, arrowroot flour, baking powder, salt, pepper.1 large zucchini, 1 large carrot, 1 brown onion, 5 stems spring onion, ½ cup buckwheat flour, ½ cup arrowroot flour, 2 teaspoon baking powder, 1 teaspoon sea salt flakes, Cracked black pepper, ⅔ cup extra virgin olive oil
- Use a fork to whisk together until well combined.
- If adding bacon, add the bacon pieces to the bowl and mix through. To make vegetarian, simply leave out the bacon.2 rashers bacon
- Pour the mixture into the baking dish and spread out evenly. Top with halved cherry tomatoes.100 g mixed cherry tomatoes
- Place into oven and bake for 45 minutes. Remove from the oven, slice and serve.
Video
Notes
Storage
Store covered in the fridge for up to 4 days. To freeze, transfer slices to an airtight container and freeze for up to 3 months.Vegetarian Option
Leave out the bacon to make this recipe vegetarian.Nutrition
Did you make this recipe? Let us know how you went by leaving a star rating and commenting below.
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Hannah
A lovely, easy to make and super nutritious recipe! We love a bit of cheesy flavour so added nutritional yeast. I also threw in some thyme. My two little kids loved it, as did I. Will be on regular rotation here.
Leah Lockhart
This recipe was delicious! I will definitely make it again. One question, though. How much in cups is one large zucchini? Store bought and home grown are two different sizes of large!
Sarah Bell
I’m so glad you loved it! That’s a really good point, I will make this again soon and measure how many cups of zucchini it would be. Thank you for bringing this up x
Shell
I accidentally used extra large eggs and noticed the mixture was looking very wet. I only added 1/3 a cup of oil and did a couple of test cooks with one muffin. In the end I had to add another whole cup of flour and more baking powder to get the right consistency. Absolutely delicious. I added frozen corn kernels and wish I'd thought of the nutritional flakes. I'll definitely make these again thanks for the recipe.
Sarah Bell
Hi Shell, I'm glad you enjoyed it! The mixture typically is quite wet. Vegetables like zucchinis and onions can also vary a lot in size and hold a lot of moisture so this can affect the overall texture as well. The best thing about this recipe is how forgiving it is. Adding frozen corn kernels is a great idea!