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Zucchini Slice/Muffins

Zucchini and squash are the gifts of summer – and indeed they are now in abundance! Zucchini and squash are one of the fastest growing and most productive summer veggies, making them great for beginner and experienced gardeners alike. If you haven’t planted any yet, it’s not too late, pop some in the garden now!

A friend of ours passed on a recipe for zucchini slice – and it was so delicious we just had to share it with you!

Ingredients (serves 4-6 people):

  • 2 large zucchini, grated
  • 4 carrots, grated 
  • 2 onions, finely diced
  • 1 and a 1/2 cups of grated cheese (if you have a dairy allergy, you can just leave the cheese out - they still taste great and hold together well)
  • 7 eggs, lightly beaten (if you're short on eggs, we have had success using just 5 rather than 7)
  • 1 cup self raising flour
  • salt and pepper to season


  1. Mix all ingredients together in a large bowl
  2. Place in large baking tray or slice/cake tin (we used a 23cm square silicon baking tray that’s 4cm deep). Alternatively, you can use a muffin tin to create zucchini muffins
  3. Bake at 180 degrees for 35-45 minutes or until golden brown on top (if you cook them in a muffin tin, they will cook quicker - in around 25-35 mins)

What’s your favourite way to use zucchini and summer squash?

Reader Comments (15)

I'm getting 2-5 zucchini a day at the moment - that's a lot to keep up with!

My favourite way to eat them is to boil or steam them, then toss in butter and thyme before serving. Yum! But that can only use up so many :-).

With the surplus, I've been slicing them up, blanching them and running them through the dehydrator. They shrink down to nothing and can be stored in the cupboard, and then added to soups/stews/casseroles through winter.
January 9, 2012 | Unregistered CommenterDarren (Green Change)
Thanks for the recipe...I now know what I'm having for dinner! One of my favourite quick and easy recipes is zucchini and chick pea fritters but am always up for new ideas. I agree with Darren that steamed zuchs with a touch of butter and herbs is always a winner.
January 9, 2012 | Unregistered Commenterserendipity2000
I have been baking zucchini slice for at least 10 years and agree it is a meal by itself or with a salad. I always wanted my children to eat their vegetables and by telling them it was egg & bacon slice with a little green vegetable in it they would ask for more every time. But this year we haven't been able to enjoy our zucchini's as the weather around the beginning of December killed them off. We've only eaten 2. One of my favourite side dishes with zucchini - steam zucchini to your liking and add your favourite dressing or make your own. You can eat it warm or cold.
January 10, 2012 | Unregistered CommenterLisa
Thank you! We had exactly 7 eggs and 2 zucchinis from the garden, and lots of carrots and exactly 2 cups of cheese in the fridge. Our friends are arriving in half an hour and the slice is in the oven now. Love your blog.
January 11, 2012 | Unregistered CommenterAnn
Not a particularly inventive suggestion, but we like to grate up our zooks and put them through cous cous/quinoa/millett salads. They also make a nice addition to other veggie sticks when having dips.
January 11, 2012 | Unregistered CommenterMumma_Ox
Thanks for all your ideas on how to enjoy zucchini's Darren, Serendipity, Lisa and Mumma Oz! Just tried steaming some and drizzling with butter and thyme, yum yum! Hope the slice turned out well for you Ann!
January 12, 2012 | Registered CommenterHappyEarth
One of the frustrations of not eating dairy is that we can't enjoy traditional zucchini slice!! But we've picked up a couple of great salads/sides over the years. For one, slice the zukes really finely lengthways (use a mandolin if you have one), and dress with a mix of soy sauce, sesame oil, crushed garlic and a little chopped coriander. It tastes out of this world. For the other, slice the zukes finely crossways, and dress with olive oil, balsamic vinegar, S&P and a little oregani (fresh or dried). Again, it tastes amazing, and is really refreshing on a hot day!
Wow some great ideas on how to dress up zucchini Emma, will have to give them a try! Also you can cook this zucchini slice recipe without the cheese - we just did a dairy free version for a friend and it was just as nice with the cheese omitted :)
January 15, 2012 | Registered CommenterHappyEarth
Zucchini slice delicious.
January 16, 2012 | Unregistered CommenterAnn
Look at your bewdiful squashes! I made the mistake of throwing a broken bottlegourd into the backyard last Winter. The seeds managed to disperse all over the garden (thanks, chooks), and there are now bottlegourds clambering up everything. (They're just like any old cucurbit, except they have white flowers, rather than the yellow ones we're used to from pumpkins, squash, zukes, watermelon etc.) Anyway, it turns out it wasn't such a mistake after all (a) because one of the vines is protecting our baby avocado from sunburn and (b) because if I pick the fruit while they're only about 30cm long and still very green, they're sweet and nutty like the bestest zucchini ever tasted. I had one for lunch today fried up with tofu and noodles and liberally doused with spicy plum sauce made last weekend in the Great Melbournean Plum Glut Preserving Festival of January 2012 (Spicy plum sauce recipe here: We only have two proper zucchini plants, and if we pick the fruit young then we don't get too overwhelmed. There's been a lot of zuke/tomato/garlic/olive sauce happening lately.
January 19, 2012 | Unregistered CommenterAlexis
I finally got around to posting some photos of our dehydrating process:
January 25, 2012 | Unregistered CommenterDarren (Green Change)
Great to hear your abundance of bottle gourds is turning out so well Alexis!

Thanks heaps for sharing the link to your photos showing how you dehydrate zucchini Darren - nice work!
February 9, 2012 | Registered CommenterHappyEarth
They look extra delicious! I love to eat and plant squash too. It's one of those easy plants to grow.
February 10, 2012 | Unregistered CommenterBrittany
make bread and butter pickles. last forever if you can/preserve them properly
June 25, 2012 | Unregistered CommenterVirginia
Thanks so Mich for this recipe. This is through second time I am using it for a big family function. I've made it diary and gluten free and it tastes great!
June 29, 2013 | Unregistered CommenterMel

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