Sweet Zucchini Slice

It’s zucchini season again and they are in abundance. A few weeks ago, a friend gave me some of her home-grown zucchinis and a recipe for a zucchini cake. I set about adjusting the recipe to suit my diet and this was the result.

The original recipe contained both SR and plain flour, an egg and was not gluten-free.  I have changed the ingredients to gluten-free SR flour, used hazelnut meal rather than plain flour and substituted two chia eggs for the chicken egg. Hence, this recipe is vegan.

The spices give the slice a unique flavour. I hope you enjoy it.

Ingredients:

• 250g grated zucchini
• ½ cup vegetable oil
• ¾ cup maple syrup
• 2 tbsp chia seeds
• 5 tbsp water
• 350g hazelnut meal (almond meal can be subbed)
• 150g crumbed walnuts
• ½ cup gluten free SR flour
• ½ tsp bi-carb soda
• ½ tsp baking powder
• ½ tsp cinnamon
• ½ tsp mixed spice
• ½ tsp nutmeg

Method:

Make the chia egg by combining the water and chia seeds. Put this aside for 5 minutes to set. Add the zucchini, oil and maple syrup to the chia egg and mix. Add the remaining ingredients and combine.

Place the mixture in a greased 16cm sq. baking tin. Bake in a 180-degree Celsius oven for 45 minutes.

Enjoy!