Every summer, when my backyard garden overflows with zucchini, I pull out a recipe card that’s been in my family since the ‘70s—tucked in a faded tin box with splashes of flour and handwritten notes in my mother’s cursive.
Back then, she’d call it a “pantry miracle.” It was the kind of dish she could whip up in one bowl, using whatever was on hand, and it always came out golden and comforting. I used to watch her stir the batter with a well-worn wooden spoon, humming along to the radio while I sat on the counter nibbling cheese cubes and sneaking raisins from the bowl.
When I began teaching, this slice became my go-to for school luncheons. My students would ask for the “funny cake with the green bits,” and colleagues started requesting the recipe. Now, in retirement, with a little more time on my hands and a lot of love for feeding others, I’ve revived it in a slightly healthier, more modern form—but the heart of it remains the same.
What makes this slice special isn’t just the ease or how budget-friendly it is—it’s how versatile and comforting it feels. It’s soft on the inside, lightly crisp on top, with pockets of melted cheese and little sweet surprises from golden raisins. It’s herby, homey, and something you can slice up for lunchboxes, serve with soup, or simply enjoy with a cup of tea on the porch. That’s the kind of food I treasure.
Short Description
A savory, moist, and easy-to-make zucchini slice packed with grated zucchini, melty cheese, golden raisins, and herbs—perfect for lunchboxes, brunch spreads, or a wholesome snack.
Key Ingredients
For the Base:
- 2 cups self-raising flour (or all-purpose flour + 2 teaspoons baking powder)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup grated cheddar cheese (or any melting cheese)
- ½ cup golden raisins (or sultanas)
- 1 teaspoon dried oregano (or fresh thyme for extra herby flavor)
- Salt and pepper, to taste
For the Batter:
- 2 large eggs
- ⅓ cup milk (or buttermilk for extra tang)
- ¼ cup olive oil (or melted butter for richer flavor)
Tools Needed
- Box grater or food processor
- Large mixing bowls
- Whisk
- 8×8-inch square baking pan or loaf tin
- Parchment paper
- Rubber spatula
- Clean kitchen towel or cheesecloth
Cooking Instructions
Step 1: Prepare the Zucchini
Grate the zucchini using a box grater or food processor. Transfer it to a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture. This step is key—too much water will make the slice mushy.
Step 2: Preheat and Prep the Pan
Preheat your oven to 375°F (190°C). Grease and line an 8×8-inch square pan or loaf tin with parchment paper, letting the edges hang over for easy removal later.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, grated zucchini, cheddar cheese, golden raisins, oregano, salt, and pepper. Stir everything until evenly distributed.
Step 4: Make the Wet Mixture
In a separate bowl, whisk together the eggs, milk, and olive oil (or butter) until smooth and slightly frothy.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. The batter should be thick and slightly lumpy—don’t overmix.
Step 6: Transfer and Bake
Spoon the batter into your prepared baking pan. Smooth the top with a spatula and give the pan a little shake to settle.
Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 7: Cool and Slice
Let the slice cool in the pan for 10 minutes. Lift it out using the parchment overhang, transfer to a wire rack, and let it cool completely. Cut into squares or rectangles and serve warm, room temp, or even chilled.
Why You’ll Love This Recipe
– Packed with veggies without tasting “too healthy”
– Lightly sweet and savory—kid-friendly and adult-approved
– Quick to prepare with one bowl and minimal cleanup
– Adaptable with pantry staples
– Perfect for meal prep, potlucks, or picnics
– Freezer-friendly and reheats beautifully
– Naturally vegetarian and easy to make dairy-free
Mistakes to Avoid & Solutions
Mistake 1: Not squeezing the zucchini
Zucchini holds a lot of water. If you skip this step, the slice may turn out soggy or undercooked in the center.
Solution: Always wring out the zucchini thoroughly using a cloth or paper towel.
Mistake 2: Overmixing the batter
Overmixing can lead to a tough, dense texture.
Solution: Fold gently just until the wet and dry ingredients are combined.
Mistake 3: Using a pan that’s too deep
A deeper loaf tin may require more baking time and uneven cooking.
Solution: Stick to an 8×8-inch square pan for even results unless you’re adjusting bake time.
Mistake 4: Under-seasoning
Because zucchini and flour are mild, proper seasoning is essential.
Solution: Add enough salt and taste test the batter (if you’re comfortable doing so) before baking.
Mistake 5: Using wet cheese
Some cheeses release too much moisture while baking.
Solution: Stick with drier melting cheeses like cheddar or squeeze the cheese if it’s very moist.
Serving and Pairing Suggestions
Serve warm with a dollop of Greek yogurt, sour cream, or herbed cream cheese
Pair with a bowl of tomato soup or a crisp green salad for a light lunch
Slice into finger-sized portions for a brunch platter or party tray
Great alongside scrambled eggs for breakfast
Pack into lunchboxes with apple slices and a handful of almonds
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 4 days
Freeze: Wrap individual slices in parchment and store in a freezer-safe bag for up to 2 months
Reheat in Oven: Bake at 350°F (175°C) for 10 minutes to revive crispness
Reheat in Microwave: Warm a slice on medium heat for 30–45 seconds
To Serve Cold: This slice is delicious straight from the fridge for a quick snack
FAQs
1. Can I make this gluten-free?
Yes! Swap the flour for a 1:1 gluten-free blend with baking powder included. Check your mix for xanthan gum for best texture.
2. What can I use instead of golden raisins?
Try chopped dates, dried cranberries, or leave them out if you prefer a fully savory version.
3. Can I make this dairy-free?
Absolutely—use plant-based cheese and dairy-free milk like oat or almond. Olive oil works perfectly as is.
4. Why is my slice too wet in the middle?
It likely needed more time or the zucchini wasn’t fully drained. Try baking for 5–10 more minutes and check doneness again.
5. Can I add protein to make it a full meal?
Yes, add chopped cooked bacon, shredded chicken, or even canned tuna. Reduce the raisins or omit them to keep the balance.
Tips & Tricks
Grate zucchini with the skin on for better texture and color
Use buttermilk for tangier flavor and tender crumb
Mix in a handful of toasted nuts or sunflower seeds for crunch
Sprinkle extra cheese on top before baking for a golden, bubbly crust
Bake in muffin tins for portable zucchini bites
Recipe Variations
Cheesy Herb Zucchini Slice
Replace golden raisins with sun-dried tomatoes. Add ½ teaspoon garlic powder and 2 tablespoons chopped parsley. Use mozzarella or feta instead of cheddar. Skip sweet touches for a fully savory twist.
Zucchini-Carrot Slice
Use ½ cup grated carrot and ½ cup zucchini. Adds sweetness and color. Keep raisins and cheddar as is. Great for picky eaters!
Spiced Moroccan-Inspired Slice
Add ½ teaspoon ground cumin, ¼ teaspoon cinnamon, and a pinch of cayenne. Swap raisins for chopped apricots and use a mix of cheddar and goat cheese.
Mediterranean Zucchini Slice
Omit raisins. Add ⅓ cup chopped black olives, 1 tablespoon capers, and a touch of lemon zest. Use fresh oregano and crumble in feta.
Final Thoughts
This humble little bake has followed me from childhood kitchens to school potlucks, and now it rests on my blog like a warm memory on a plate. It’s not fussy. It’s not fancy. But it always brings smiles, whether sliced thick with soup or tucked into a picnic basket under the summer sun.
If you’ve never tried combining zucchini with raisins and cheese, I invite you to be delightfully surprised. It’s proof that tradition and creativity can happily co-exist in the same pan. And just maybe, it’ll become one of your family’s favorites too—just as it’s always been in mine.
Classic Zucchini Slice
Print ThisIngredients
- For the Base:
- 2 cups self-raising flour (or all-purpose flour + 2 teaspoons baking powder)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup grated cheddar cheese (or any melting cheese)
- ½ cup golden raisins (or sultanas)
- 1 teaspoon dried oregano (or fresh thyme for extra herby flavor)
- Salt and pepper, to taste
- For the Batter:
- 2 large eggs
- ⅓ cup milk (or buttermilk for extra tang)
- ¼ cup olive oil (or melted butter for richer flavor)
Instructions
Step 1: Prepare the Zucchini
Grate the zucchini and squeeze out excess moisture using a kitchen towel or cheesecloth. Removing the liquid is crucial to avoid sogginess.
Step 2: Preheat and Prep the Pan
Set your oven to 375°F (190°C). Grease and line an 8×8-inch square pan or loaf tin with parchment, leaving an overhang for easy lifting.
Step 3: Mix Dry Ingredients
In a large bowl, mix flour, zucchini, cheese, raisins, oregano, salt, and pepper until well combined.
Step 4: Make the Wet Mixture
In another bowl, whisk eggs, milk, and oil (or butter) until smooth and slightly frothy.
Step 5: Combine Mixtures
Add wet mixture to the dry. Fold gently until just combined. Batter should be thick and slightly lumpy—avoid overmixing.
Step 6: Bake
Pour into the prepared pan, smooth the top, and tap to settle. Bake for 35–40 minutes, until golden and a toothpick comes out clean.
Step 7: Cool and Slice
Cool in the pan for 10 minutes. Lift out, transfer to a wire rack, cool fully, then cut into pieces and serve.
