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5 from 1 vote
Savoury Vegan Zucchini Slice Recipe
Vegan Zucchini Slice
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

A healthy, high-protein, savoury snack

Course: Snack
Keywords: Savoury Slice, Vegan Zucchini Slice
Servings: 9 slices
  • 3 cups grated zucchini
  • 1 cup chickpea (besan) flour
  • 1 cup canned coconut cream or milk
  • 2 tbsp tapioca flour (or starch)
  • 1/4 cup nutritional yeast
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1-2 tbsp finely chopped fresh herbs (I used parsley and thyme)
  • 1/4 tsp turmeric
  • 1/8 tsp cracked black pepper (optional)
  • 1/2 tsp salt more or less to taste
  • pinch kala namak (optional) *see note
  1. Preheat the oven to 175ºC (350ºF) fan-forced and line a 20x20cm baking pan with a large square of baking paper to cover all sides of the dish.

  2. Whisk all the dry ingredients (chickpea flour, baking powder, salt, pepper & spices) together in a large bowl until well combined.

  3. Add the coconut cream (or milk) and whisk again till a smooth batter forms.

  4. Add the grated zucchini and fresh herbs and mix well with a wooden spoon.

  5. Pour the batter into the prepared baking pan and bake for 35-40 minutes, until just lightly golden and cracked on top.

  6. Allow to cool and then slice and serve as you wish! Stores in an airtight container in the fridge for up to 5 days.

Recipe Notes

*Available from Asian grocers or online, Kala Namak (a.k.a Black Himalayan Salt) has a distinct dark reddish/brown colour and a strong sulphurous flavour. A small pinch can give dishes more of an "eggy" taste.