Healthy Zucchini Slice

My recipe for zucchini slice is one of my most popular  recipes. It’s grain-free and gluten-free, sugar-free, can be adjusted to be dairy-free and paleo, and – most importantly – it’s so delicious that you’ll want to eat it all in one go.

It’s also insanely easy to make, includes tons of veggies, and is good at any time of the day. I serve it in large slices for lunch or dinner with a side salad, or have small slices on its own for breakfast.

Happy baking!

Zucchini Slice (Rectangle, No Web)

Makes 12 serves


2 large zucchinis, peeled and grated, water squeezed out
2 carrots, peeled and grated
4-6 slices (100-150g) ham or bacon (*see notes), chopped
3-4 spring onions or 1 small brown onion, chopped
3 eggs
1 1/2 cups almond meal
Optional: 1 cup cheddar cheese, grated


  1. Preheat oven to 180°C.
  2. Mix everything well.
  3. Grease or line a large baking dish with baking paper and evenly spread mixture into it.
  4. Bake for 30-40 minutes, until slightly browned on top.
  5. When cooked, rest until cooled and slice into squares.


  • To make this recipe dairy-free and paleo, leave out the cheese.
  • To make it vegetarian (or suitable for things like picnics or travelling when you don’t have access to a fridge and need food that will keep well for several hours), leave out the bacon/ham.
  • Experiment with adding whatever ingredients are in your fridge or pantry – I love chopped leek, spinach, fresh herbs and pine nuts.


  • If the mixture feels too wet, add another 1/2 cup of almond meal. If it feels too dry, add another egg.
  • Store in the fridge in a container lined with paper towel to absorb any moisture. If it includes ham/bacon, up to 4 days is good. If without, 5-6.
  • Most conventional ham/bacon has lots of added nasties. I use nitrate-free, gluten-free, sugar-free bacon (yep – most bacon has added sugar!) from my local butcher.

If you give this a go, tag me on Instagram @jenna.westphal and #jennawestphal so I can see how you went and give you a repost!

Jenna x_42


  1. […] I’ve just recently decided to try going Gluten Free (GF), so I thought today was the day that I would trial a new recipe. I have no idea what i’m doing but I have a wonderful supportive flatmate who is completely GF and sends me all sorts of yummy recipes. So my morning was well-spent, baking cupcakes with Farrah and then trialing GF Zucchini Slice – which is amazing by the way! (Recipe Here) […]

  2. Zucchini slice is fast and easy to make, I make it with a different recipe and it also results out delicious, even all my family members love it, between thanks for sharing the recipe Jenna, it looks slightly different from my, next time will try it in your style.

    • Hi Seema, yes zucchini slice is always popular when I make it for my family! I love how versatile it is too. Let me know how it goes if you give this recipe a try 🙂

  3. Hi I go to SXF and have now cooked these slices on three occasions, its the only way I can get my kids to eat zucchinis, they love them lol thank you


    • Glad to hear this recipe works for you Tim! You can also sneak in spinach and no-one really notices. As long as kids know there’s bacon in there, you’re all set 🙂

  4. Hello,

    2 questions from a non confident cook!

    1). Would this be suitable to freeze once its baked and cut up?

    2). How is the best way to squeeze the water out of the zucchini?

    • Hi Ally,

      1) Yes it’s fine to freeze! Just layer each piece between sheets of baking paper and wrap in Gladwrap then store for up to a month.
      2) After I grate the zucchini, I take a small handful and literally just squeeze the water out over the sink. Then I also usually put in on a piece of paper towel to get the last bits of moisture out, but this isn’t necessary – the squeezing with you hands is usually enough.

      Good luck! 🙂

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