I’ve been working on adapting a zucchini slice for some time and I’ve finally nailed it!! This is delicious. So easy and quick to make and perfect for allergy friendly lunchboxes . 


Grain Free| Gluten Free | Dairy Free | Egg Free | Wheat Free | Soy Free

You will need…

4-5 zucchini’s
2 cloves garlic, chopped finely
1 cm piece ginger, grated
2 carrots
6 rashers bacon, sliced finely
2 Cups Besan flour
3/4 cup rice milk
1 teaspoon Savoury Yeast flakes
1/4 cup sunflower oil (or another light flavoured oil)
Herbamare, freshly ground pepper

What to do…

Grease and line a loaf tin. Preheat oven to 200C.
Coarsely shred or grate zucchini and carrot. Place into a mixing bowl. Add garlic, ginger, bacon yeast flakes and seasoning. Mix with a spoon (or hands) until combined.
In a separate bowl, combine flour, oil and rice milk. Stir until smooth. Pour into zucchini mixture and stir until combined.
Scrape mixture into prepared loaf tin. Cook in preheated oven for approximately 30-35 minutes.
Remove from oven and allow to cool. Remove from pan and slice into pieces. Alternatively place in fridge overnight and slice into pieces for lunchboxes

  • Amanda says:

    This is soooooo yummy!!!! My daughter loves it. thanks so much

  • Sharon says:

    I made this yesterday to take to a lunch, and it was a disaster. It didn’t cook in the middle and was all mushy. The top looked good. Was very disappointed as it sounded really lovely. Can anyone tell me where I went wrong.

    • admin says:

      Sharon, Thanks for your feedback. I have improved the recipe. Would love for you to try again. Please let me know what you think. Also, which Gluten free flour did you use?

  • Stacey says:

    I absolutely love this recipe! Definitely going to be a staple in my fridge from now on. Thanks for sharing 🙂 I have a nut allergy and avoid gluten, so this recipe is perfect for a high protein and veggie snack!

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