Vegan Zucchini Slice
This Vegan Zucchini Slice is a wholesome, plant-based twist on a classic favorite, perfect for meal prep or a satisfying snack. Packed with grated zucchini and carrot, this recipe combines chickpea flour, nutritional yeast, and a flaxseed egg to create a deliciously savory, protein-rich batter that's baked to golden perfection. Seasoned with fresh parsley, garlic, and a hint of black pepper, this slice is bursting with flavor while remaining egg-free and dairy-free. Ready in just 50 minutes, it’s easy to prepare and versatile, ideal for serving warm or at room temperature. Whether you're looking for a light lunch, a picnic treat, or a healthy snack, this Vegan Zucchini Slice is sure to impress!
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Recipe Information
Ingredients
- 2 medium-sized (about 300 g total) Zucchini
- 1 medium-sized Carrot
- 1 small Onion
- 2 units Garlic cloves
- 1.5 cups Chickpea flour (gram flour)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Ground flaxseed
- 5 tablespoons (for the flaxseed mixture) Water
- 1 teaspoon Baking powder
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Plant-based milk (unsweetened)
Instructions
Preheat your oven to 180°C (350°F) and line a rectangular baking dish (roughly 20x30 cm) with parchment paper.
Grate the zucchini and carrot and place them in a large mixing bowl.
Finely dice the onion and mince the garlic cloves. Add to the bowl with the grated vegetables.
In a small bowl, mix the ground flaxseed with water to create a flax egg. Let it sit for 5 minutes to thicken.
To the mixing bowl, add the chickpea flour, nutritional yeast, baking powder, olive oil, parsley, salt, pepper, and plant-based milk.
Add the thickened flax egg to the mixture. Stir everything together until well combined, forming a thick batter.
Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 30–35 minutes, or until the slice is golden brown and set in the center.
Remove from the oven and allow to cool slightly in the pan for 10 minutes before slicing.
Cut into squares or rectangles and serve warm or at room temperature. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7602 mg | 331% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 69.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 463 mg | 36% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3856 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
