Chocolate Zucchini Slice

This slice is chewy and moist and not too sweet. I have used unrefined cane sugar (rapadura) as a sweetener but any sweetener can be used, if using honey reduce to 3 tablespoons as it is sweeter than other sweeteners.


  • 1 medium zucchini grated (approx. 1 snugly-packed cup)
  • 75 g soft butter
  • 1/4 cup sugar
  • 1 free range egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup rolled oats or ground nuts
  • 1 cup white flour or use half wholemeal/ half white flour
  • [gluten-free: use 3/4 cup brown rice flour + 1/4 cup tapioca/ corn flour]
  • 1 teaspoon baking powder
  • pinch of unrefined salt
  • 50 g chopped dark chocolate I used Hogarths Craft Chocolate Madagascar 70%
  • 50 g chopped walnuts optional


  • Preheat oven 180C. Line a slice tin (approx. 20cm x 25cm) with baking paper.
  • Place the grated zucchini into a cheesecloth or clean tea towel and squeeze out as much of the liquid as possible. This is very important or you will end up with a soggy slice.
  • Cream butter and sugar in a bowl or food processor until pale. Add the egg and vanilla extract and mix well.
  • Combine the dry ingredients in a mixing bowl and fold through the chopped chocolate and walnuts and grated zucchini. Pour over the butter mixture and use a spatula to combine well.
  • Tip into the lined tin and press out evenly into the base. Bake for 20 minuets until golden. Cool on a cake rack then slice into 12 squares. Store in an airtight container and eat within 3-4 days as they won't keep so well with the zucchini.

Being a food writer and recipe developer I am constantly testing out new recipes and ingredients. And can therefore forget all about favourite recipes I was making a few months or years ago. So it is always lovely to be reminded of recipes that others are making. I often have people pull me aside at the end of a workshop to tell me their favourite recipes from the blog. Sometimes I even have people stop me in the street to tell me – Nelson can be rather small at times! No, seriously I love hearing what you are cooking and the adaptations made to recipes to suit different dietary requirements.

This Chocolate Zucchini Slice is one such recipe, originally a cookie recipe I shared 3 summers ago. I had completely forgotten about it until a friend reminded me of it recently. However, to save time in dividing and shaping the cookies she simply spreads the mixture thinly in a slice tin, bakes it then slices into squares. Genius, why didn’t I think of that! This has now become my new favourite slice to pop into school lunches with the added bonus it uses up some of the continual supply of zucchini from the garden (including that sneaky marrow that seemingly appear from nowhere).

Chocolate Zucchini Slice | HOMEGROWN KITCHEN

Chocolate Zucchini Slice | HOMEGROWN KITCHEN

Chocolate Zucchini Slice | HOMEGROWN KITCHEN

Join the Conversation

  1. Oh yes, those sneaky marrows! How do they get so ginormous?

    Love sneaking veges into recipes too. Gorgeous photos as always Nicola, and love your Japanese inspired crockery.

    x Buffy

    1. Thanks Buffy, I have quite a thing for Japanese ceramics, well any rustic style ceramics for that matter!

  2. Karen Wylaars says:

    Hi Nicola, I listened with interest to your chat with Kathryn Ryan this morning and sitting proudly on my bench I now have 8 jars of gorgeous preserved peaches! How easy was that! All set for more tomorrow. You are truely inspirational, thank you.

    1. Hi Karen, fantastic! It is really very simple but just takes a bit of guidance to get started. Enjoy 🙂

  3. Rachel Smith says:

    Chocolate chickpea cookies are a regular at my place. Everyone I have made them for loves them.

    1. They are quite special and such a surprise that they contain chickpeas!

  4. So until now I’ve never liked brownie, never buy or make it. Today my eldest requested brownie and we have an over supply of zucchinis being summer and all so I googled away, liked your recipe and have read your cookbook once, bing bam boom, the yummest brownie ever which will be made again. Thank you.

    1. Thanks for your message Sandie, that is fabulous! I hope it becomes a family favourite, and that reminds me to make this with all the zucchinis we are harvesting too 🙂

  5. Hi there
    Can you substitute the butter for coconut oil and get the same result?

    1. Hi Louise, yes can make this substitution for a similar result although slightly different taste with the coconut oil 🙂

  6. Great interview with Katheryn Ryan, answered all the questions I didn’t know I had!

    1. Thanks Fini 🙂 In my new book I have included detailed information about preserving and fermenting covering the different methods that can be used and how to ferment safely. It will be available in April so keep an eye out for it!

  7. yum! this looks and sounds just like the old Zippys cafe recipe! Miss that place so much.

    1. Hi Rose, ah yes I remember that. This slice is more soft compared to the Zippy’s slice, you could try adding more oats to make it chewier 🙂 Enjoy.

  8. Hi Nicola

    What do you think would be the most successful egg substitute for this recipe? Flax egg or mashed banana or chia?

    1. Hi Emma, I think you could use any of these. Because it is a slice it doesn’t need strong binding as it is cooked in a tin. Use an equivalent quantity for one egg. Enjoy 🙂

  9. Elaine Goodfellow says:

    Does the zucchini slice freeze well, thanks Nicola, I do enjoy your recipes

    1. Hi Elaine, yes I am sure it would. Cut into portions first and keep it in a sealed container in the freezer.
      Many thanks for the lovely feedback. Happy cooking 🙂

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