Gluten Free Zucchini Slice

Thursday 13 June 2024


This is a delicious light and fluffy gluten free and dairy free Zucchini Slice. Super easy to make, bake and eat. You can also freeze and it reheats beautifully as if freshly made. 

My slice pan was smaller than recommended so if you don't have the size listed below a smaller one will be fine. 

Gluten Free Zucchini Slice


2 zucchini, coarsely grated
1 brown onion, finely chopped
3 bacon rashers, finely chopped
1 cup (120g) shredded dairy free tasty cheddar
1 cup (150g) gluten free self-raising flour
1/2 cup (125ml) light olive oil
5 Coles Australian Free Range Eggs, lightly whisked


1. Preheat oven to 180°C. Grease a 20cm x 30cm slice pan and line with baking paper. Place the zucchini in a colander over a large bowl and use your hands to squeeze as much liquid from zucchini as possible. Discard the liquid.
2. Place zucchini in the bowl. Add the onion, bacon, cheese, flour, oil and egg and stir to combine. Season. Pour into the prepared pan. Bake for 35-40 mins or until golden brown and cooked through. Cut into pieces to serve.

Original recipe is here

Nutritional information
Per serve: Energy 2146kJ/513 Cals (25%), Protein 19g (38%), Fat 39g (56%), Sat Fat 12g (50%), Carb 21g (7%), Sugar 3g (3%), Dietary Fibre 2g (7%), Sodium 819mg (41%).

Low Carb Gluten Free Chocolate Brownies


My doctor put me on a low carb diet and I wanted something sweet and found these delectable delights. I made these gluten free and they are delicious. Only 15 carbs per slice. 

I don't make brownies often because I always over bake them and they become cake but these are different. I baked them for about 90 minutes and they stayed soft the whole time but the edges went hard. The middle stayed gooey! 

Just cook them for the 40 minutes let them cool and they will bake further until they cook. Good luck! hahaah


Low Carb Gluten Free Chocolate Brownies

185g Nuttelex - dairy free margarine
185g best dark chocolate
85g gluten free plain flour
40g cocoa powder
50g white chocolate chopped into small chunks
50g milk chocolate chopped into small chunks
3 large eggs
275g raw caster sugar



1. Put margarine into a heat proof medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
2. Fill a small saucepan about a quarter full with water, then sit the heat proof bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them. Remove the bowl from the pan.

3.  Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.

4. While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.

5. Using a 20cm square tin, cut out a square of kitchen foil (or non-stick baking parchment) to line the base. Tip 85g gluten free plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
6. Break 3 large eggs into a large bowl and tip in 275g raw caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You’ll know it’s ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you’re there.
7. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
8. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
9. Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don’t want to overdo this mixing.

10. Finally, stir in the white and milk chocolate chunks until they’re dotted throughout.
11. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.

12. Put in the oven and set your timer for 40 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.

13. Leave the whole thing in the tin until completely cold, then, if you’re using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you’re using a normal tin, lift out the brownie with the foil (or parchment). Cut into quarters, then cut each quarter into four squares and finally into triangles.

14. They’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

Original recipe is here with video.

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