How to: make zucchini slice vegan

I will be the first to admit that a lot of my cooking in the kitchen is experimental. Having said that, throwing together ingredients that I innately know will work together is one of my skills. As my boyfriend calls it ‘something from nothing’ is no-doubt something I have been practising since I was a child that has become one of my strengths (note I also grew up with 3 chefs in the family if that counts for anything).

This next recipe came about because I wanted to create a zucchini slice that was vegan. Yes VEGAN! Although this seems impossible because zucchini slice is pretty much just eggs with flour and zucchini, I can say that I did it!

Hold onto your baking pans plant based babes, below is the recipe for a vegan zucchini slice!

vegan zucchini slice


Ingredients:

5 tablespoons chia seeds

15 tablespoons water

1 teaspoon olive oil

1/2 red onion, chopped finely

1 cup wholemeal self-raising flour

1 teaspoon baking powder

4 tablespoons of nutritional yeast

2-3 zucchini, grated

1 teaspoon dried Italian herbs



Method:

  1. Combine the chia seeds and water in a jar/jug & set aside for 15 minutes.

  2. Pre-heat the oven to 180C.

  3. Choose a 20 x 20cm pan, line it with baking paper.

  4. Sauté the onion in oil for 2-3 minutes.

  5. Combine the flour, baking powder, nutritional yeast, grated zucchini and onion together.

  6. Add the chia seed mixture & mix until well combined.

  7. Pour into your chosen lined baking tray & bake for 40 minutes until golden on top.

  8. Serve as is or with a zesty green salad or better yet keep in the fridge or up to a week for a quick snack or on the go lunch.

Please note that depending on the size of your chosen pan, the zucchini slice will not rise as much as the non-vegan version. Let me know what you think in the comments or if you get experimenting in the kitchen and come up with your own version :)

Be Well Fed,

Dietitian Bec

egg and dairy free zucchini slice