Name: Vegan Zucchini Slice recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 300g silken tofu; 600g zucchini, grated; 1 brown onion, finely chopped; 62.50 ml chopped parsley; 62.50 ml chopped dill; 250.00 ml self-raising flour

by Greer Worsley Last updated on 12/09/2024

For too long, vegans and those allergic to eggs have had to miss out on one of Australia’s favourite national dishes: zucchini slice. We’ve remedied this unfair situation – and have come up with a vegan-friendly zucchini slice that’s as flavourful and lunchbox-friendly as the original recipe. It’s a great addition to a bring-a-plate party, and is surprisingly easy to make.

How to make vegan zucchini slice without eggs: key tips

Vegan-friendly zucchini slice is as simple as it is delicious. And, it’s perfect for those who need to avoid eating eggs. We’ve switched out the eggs for another easy-to-source supermarket ingredient: silken tofu! All you have to do is use a fork to mash the tofu (it’s super soft and easy to mash), then we add the rest of the ingredients and bake. Easy!

Key ingredients in our plant-based zucchini slice

This protein-rich slice has only 6 ingredients, with its namesake, versatile vegetable as the star: zucchini. Alongside the zucchini is our egg-free binder, silken tofu, our flavour boosters, onion, parsley and dill, and a cup of self-raising flour (just like the original recipe). We love to serve zucchini slice with a dollop of tomato relish, if that strikes your fancy, too.

Recipe and photo by Greer Worsley. Additional recipe notes by the Australia’s Best Recipes team.

- Greer Worsley

Ingredients

300g silken tofu
600g zucchini, grated
1 brown onion, finely chopped
1/4 cup chopped parsley
1/4 cup chopped dill
1 cup self-raising flour

Method

Step 1

Preheat oven to 170C fan-forced. Line an 18cm x 28cm slice tin with baking paper.
Step 2

Drain tofu and place in a mixing bowl. Use a fork to roughly mash. Add grated zucchini, onion, parley and dill. Season well with salt and pepper, and mix to combine. Fold through flour. Pour into prepared tin and smooth the top. Bake for 40 minutes until slice is set and top is golden.
Step 3

Cut into squares to serve.

Recipe Notes

from Australia’s Best Recipes team

Can you make any additions to this recipe?

Yes! If you’re vegan, you might like to add a tablespoon of mix-ins, like capers, sliced olives or chopped preserved lemon. Just be sure your ingredients aren’t going to bring so much moisture to the bowl that your slice can’t hold its shape. If you’re not vegan, but you don’t eat eggs, you could consider adding bacon to the mixture, too.

How long will this recipe keep in the fridge?

This vegan zucchini slice will keep in the fridge for up to 5 days in an airtight container.

Can you freeze vegan zucchini slice?

Yes, you can freeze this vegan zucchini slice! It can be frozen for up to 3 months. It's best to cut into portions and wrap them individually in baking paper, then plastic wrap. Then you can draw down on it as needed. Always defrost it in the fridge overnight.