Ingredients
Base
- 3 medium zucchini (about 450 g), grated
- 1 tsp sea salt
- 150 g bacon rashers, roughly chopped
- 150 g cheddar, grated
- 3 eggs
Dry ingredients
- 150 g plain flour
- 1 ½ tsp baking powder
- ½ tsp black pepper
- ½ tsp garlic powder (optional but good)
Method
Prepare
Preheat the oven to 180°C fan-forced. Lightly grease a 20 cm × 30 cm baking tin and line the base with baking paper.
Grate the zucchini into a clean tea towel and sprinkle with sea salt. Let sit for 5 minutes, then wring out as much liquid as possible over the sink—this is crucial for a firm slice.
Cook bacon and mix
Fry the chopped bacon in a large frying pan over medium heat until the edges are crispy and the fat has rendered, about 5–6 minutes. Set aside on paper towel to cool slightly.
In a large mixing bowl, whisk together the eggs. Stir in the drained zucchini, cooked bacon, and grated cheddar until well combined.
In a separate bowl, whisk together the flour, baking powder, pepper, and garlic powder. Fold the dry mix into the wet ingredients until just combined—don't overmix.
Bake
Pour the mixture into the prepared tin and smooth the top with the back of a spoon.
Bake for 30–35 minutes until the top is golden brown, the slice springs back slightly when you press it with your fingertip, and a skewer inserted in the centre comes out clean.
Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before cutting into 8 pieces.
